"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

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Waters
Added: Saturday, September 12, 2009


1/2 onion
1/2 c. sour cream
1/2 c. cheese and 3/4 c. cheese
1 1/2 tsp. parsley
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. salt
1/2 can (15 oz.) tomato sauce
1/4 cup water
1 1/2 tsp. chili powder
2 Tbsp. & 2 tsp. bell pepper
1/2 clove garlic
4 (10 Inch) flour tortillas
1/2 (12 oz.) taco sauce
1/4 c. cheese

Preheat oven 350. Cook chicken on medium heat. Cube chicken return to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano and black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Cook until well blended about 10 minutes on low heat. Put even amounts on the flour tortillas. Arrange in a 9 x 13 baking dish. Cover with taco sauce and 3/4 c. cheddar cheese. Bake uncovered for about 20 min.




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