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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Feather River Ward 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:  
4-8 boneless, skinless chicken breasts
Flour tortillas
Monterey Jack or Mozzarella cheese, sliced
1- 10 oz. can green chili enchilada sauce
1- 26 oz. can cream of chicken soup
3/4 C. Milk
Cheddar cheese, shredded
Directions:
Directions:
Boil chicken breast; cool and shred. Microwave flour tortillas for 10-15 seconds to make them easier to roll up. Put chicken on tortilla; top with a slice of cheese and roll up. Pour enchilada sauce in bottom of lightly greased pan. Fill pan with tortillas. In a medium saucepan, combine soup, milk, and cheese; heat until cheese is melted. Pour over top of enchiladas. Bake at 350º until heated through.
Number Of Servings:
Number Of Servings:
10-20 enchiladas
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Very yummy. Can also cook chicken on low for about 4 hours in a crockpot. Put in frozen with some green salsa. Gives the chicken a good flavor and they fall apart, easy to shred!

 

 

 

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