"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa King
Added: Sunday, April 20, 2008


Leftover chicken or turkey-shredded
1 sm. Onion-chopped
1 clove garlic-minced
1/2 sm. Can diced green chilis
1 sm. Can sliced black olives
1 sm. Can chopped mushrooms
salt and pepper to taste
1 pkg soft flour tortillas
1 pkg shredded jack/cheddar cheese
1 can mild red enchilada sauce

or if you want white enchiladas:
replace enchilada sauce with below
1 jar Afredo sauce
1/2 sm. Can diced green chilis
1 cup of shredded cheese

Saute first 6 ingredients together until onions cooked through.
Salt and pepper to taste
Spray bottom of 9 x 13 pan with Pam.
Pour small amount of sauce in bottom of pan.
Put 2 tbls of saute mix in bottom center of tortilla.
Put 2 tbls of cheese on top of saute mix.
Roll up from bottom. Place in pan seam side down.
Continue to roll enchiladas placing tightly together in pan until pan is filled - about 8 enchiladas.
Pour rest of sauce on top of all rolls.
Sprinkle remaining cheese on top.
Cover with tinfoil and bake 30 minutes at 350.
Remove cover and continue baking 15 more minutes.
Let sit for 10 minutes before serving.




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