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CHICKEN ENCHILADAS Recipe

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This recipe for CHICKEN ENCHILADAS is from From Our Hearts & Table The Bungart 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:  
2-3 c. cooked shredded chicken or turkey
1 medium onion chopped fine
1-1/2 c. shredded Monterey Jack cheese
1 small can of green chilies
2 tsp. cumin
1 can cream of celery soup
1 package of flour or corn tortillas
Directions:
Directions:
Spray a 9X13 baking pan with Pam and place flour or corn tortillas forming a bottom crust. Layer half of each of the following: meat, onions, green chilies, cumin, cheese and celery soup. Cover with another layer of tortillas and layer the rest of the ingredients. Bake at 350 degrees for 30-40 minutes. Allow to cool and set 10 minutes and serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1-1/2 hour

 

 

 

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