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CHICKEN ENCHILADAS - Janet Combs Kaufman Recipe

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This recipe for CHICKEN ENCHILADAS - Janet Combs Kaufman is from SISTERS' HERITAGE 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:  
1/2 c. Chopped Onion
1/2 c. Green Pepper, Chopped
1 Can (4 oz.) Chopped Green Chilies
1/2 c. Chicken Broth, fat removed
2 c. Green Chili Enchilada Sauce, divided
1/2 Tbsp. Chili Powder
1 tsp. Pepper
2 Cloves Garlic, minced
1 lb. Cooked Chicken, shredded
12 Corn Tortillas
1 c. Part Skim Mozzarella Cheese, shredded
Directions:
Directions:
Preheat oven to 375º. In large frying pan, simmer onion, green pepper and green chilies in chicken broth and 1/3 C. of Enchilada sauce for 5 minutes. Add chili powder, pepper, garlic, and chicken. Mix well. Cover and simmer for 5 more minutes. During the last few minutes of cooking, steam corn tortillas by placing them on top of chicken mixture and replacing the lid. When tortillas begin to curl, remove them from the pan. Place about 1/3 C. chicken mixture in a tortilla and spread lengthwise. Roll tortilla and place seam side down in a rectangular baking dish. Pour remaining green chili enchilada sauce over enchiladas, sprinkle with cheese. Bake for 20 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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