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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Family Cookbook Project, 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 onion, chopped
2 t. oil + extra
1 clove garlic, crushed
2 cups tomato puree
2 canned mild green chilies, chopped
2 cups cooked chicken, chopped
salt
12 fresh corn tortillas
6 chicken boullion cubes
3 cups heavy cream
1/2 lb. Monterey jack cheese, finely shredded
Directions:
Directions:
Saute onion in 2 t. oil until soft. Add the garlic, puree, chilies and chicken. Season with salt and simmer for 10 minutes. Heat 1" oil in deep skillet and fry the tortillas quickly on each side - DO NOT LET CRISP. Drain on paper towels. Heat the cream and dissolve the boullion cubes thoroughly in the hot cream. Dip eah tortilla in the cream mixture. Place chicken filling on top and roll up. Arrange seam side down in a buttered dish and top with the shredded cheese. Bake at 350 degrees for 30 minutes.
Personal Notes:
Personal Notes:
Doubles easily.

 

 

 

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