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"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

Girl's Camp Chicken Enchiladas Recipe

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This recipe for Girl's Camp Chicken Enchiladas is from The Lance 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 lb shredded chicken, canned or fresh
8 tortillas
1 lb shredded monterey jack cheese, or if you like spicy, Pepper Jack
1 10 oz can cream chicken soup
1 cup sour cream
1 cup milk or half and half
1/4 cup mild green chilis, 1 4oz can

Directions:
Directions:
Heat oven to 350º. Mix soup, sour cream, milk, and green chilis. Grease or butter a casserole or cake pan. Spread 2 tortillas to cover the bottom. Put 1/3 of the chicken, 1/4 cheese and 1/3 sauce in layers over the tortilla. Add more tortillas and more chicken, cheese and sauce to make 3 layers. Top with last 2 tortillas and last 1/4 of cheese. Bake for about 20 minutes or until cheese is bubbly and flecked with brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is Joanna's Favorite Girl's Camp Dinner. One year she was going to miss this dinner because she was on her 3 day hike, so since Jan was on Kitchen Staff she saved some for her to have for lunch the day she got back! What a great mom she has!

 

 

 

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