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"Hunger is the best sauce in the world."--Cervantes

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Tortillas
1 16 oz pkg sour cream
1 large black jack cheese (Monterey Jack)--shredded
1 1/2 lbs chicken--cooked and cubed
1 jar hot chili salsa (mild)
1 bottle green chili sauce
1 medium onion, chopped
Directions:
Directions:
In large bowl combine 1 1/2 cups sour cream,
1 cup shredded cheese, all of chicken, 1 cup green chili sauce, and onion.
In another bowl combine remaining sour cream, 1 cup green chili sauce, and remaining cheese.
Prepare tortillas--steam for a few seconds one by one in a a vegetable steamer. This procedure will soften the tortillas so that they don't crack.
Use a greased baking dish. Fill each tortilla with chicken mixture--roll. Arrange tightly, side by side in dish. Top with cheese mixture. Bake until bubbly in 350º.
Serve with Salsa and Guacamole.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from a good friend in Charlotte, NC. It is part of my Philip Morris days.

 

 

 

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