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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Easley-Nowicki Family Cookbook 2010, 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 pkg, flour tortillas
4 -5 skinless, boneless chicken breasts, cooked & cut
into small pieces
11/2 cans chopped green chilies
1/2 onion chopped
1 can cream of mushroom soup
2 cans cream of chicken soup
1/2 cup of milk
16 oz. shredded cheddar cheese
16 oz. shredded monterey jack cheese
salsa and chips
Directions:
Directions:
Cut flour tortillas in 2 inch strips.
Saute onion in butter.
Mix soups with milk, add onions and chilies to soup mixture.
Grease a 9 X 13 pan...put half the soup mixture,
layer of tortilla strips, layer of chicken and then some
jack & cheddar cheese. Repeat layering again, ending
with the cheese.
Bake at 350º for 1 hour. Let stand for 10-15 minutes
before serving. Top with salsa and crushed chips.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is one of our family favorites!

 

 

 

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