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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Green Chili Enchiladas Recipe

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This recipe for Green Chili Enchiladas is from The Shumway 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:  
Frozen Chicken Breasts Boneless Skinless - 2 to 3 lbs.
Green Enchilada Sauce - 1 to 2 cans (28 oz.)
Shredded Colby Jack Cheese - 1 to 2 lbs.
Corn Tortillas - 2 to 3 dozen
Sour Cream
Diced Onion
Sliced Lettuce
Directions:
Directions:
Preheat oven to 350º. Cook chicken by boiling until done. Drain and cool, then shred or cut into bite size pieces. Heat and thicken enchilada sauce (I use olive oil and flour to make a paste and then add the sauce). In a 10 x 13 pan you will layer sauce, tortillas (tear into quarters), chicken and cheese. Repeat layers 1 - 2 more times ending with the enchilada sauce. Bake for 30 - 45 minutes or until sides bubble and cheese is melted. Serve hot and top with sliced lettuce, diced onions, sour cream and extra sauce.
Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You will want to put a cookie sheet or aluminum foil under the pan while cooking to prevent any spillage. You can use two 8 x 8 pans and divide the recipe between them. Cook one and freeze the extra for a quick dinner later on.

 

 

 

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