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Chicken and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas is from June Benson 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:  
3-4 c. cooked chicken shredded
16 oz. sour cream
1 t. seasoned salt
2 t. garlic salt
1-2 c. grated montery jack cheese
paprika to sprinkle
20-24 flour tortillas
2 cans cream of chicken soup
1 can diced green chiles w/juice
2-3 c, grated cheddar
1/4 can chicken broth
1 t. cumin
Directions:
Directions:
Mix all but (chicken, 1 c. of cheddar, 1 c. montery
jack, paprika) together in large bowl.

Set aside: 1 1/2-2 c. of mixture in small bowl to be used as sauce.
Set aside: remaining cheese and paprika
Add chicken to mixture in large bowl.
Grease 2 9x13 glass dish

Fill center strip of each tortilla w/filling. Roll tightly and place in dish, seam side down.
Fill both dishes. Liberally sprinkle cheese and paprika over all.
Bake at 350 for 25-30 min. or until cheese is melted.

 

 

 

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