"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Enchiladas, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Sue Simmons
Added: Monday, November 17, 2008


corn tortillas
boiled chicken in water
can of tomatoes
yellow onion
cream cheese
grated jack cheese

Boil whole chicken or parts you like in water to cover the chicken. Remove chicken and allow to cool. Add can of tomatoes, 1/2 can chilies, 1 egg, and 1/2 cup cream to stock from the chicken.

Mix diced chicken and remaining chilies. Add cream cheese, diced onions, and jack cheese.

Place small amount of chicken mix to tortillas and roll up.

Bake for approximately 20 minutes before adding chicken stock mixture to the cooking enchiladas for an additional 20 minutes or browned.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!