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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The loraas Family Cookbook Project, 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 (5 oz.) cans cooked chicken, drained
1 (10 3/4 oz.) can cream of celery soup
3/4 c. Monterey Jack cheese, shredded
3/4 c. Colby cheese, shredded
(or use 1 1/2 c. of combined blend of the two)
1/4 c. sour cream
2 Tbsp. chopped green chilies, drained
2 Tbsp. onions, chopped
8 (6 inch) flour tortillas
1/2 c. Colby cheese for topping
Stokes green chili sauce

Directions:
Directions:
Preheat oven to 350º. In a mixing bowl, combine chicken, soup, all cheese except for topping, sour cream, green chilies and onion; mix well. Place about 1/2 cup mixture on each tortilla; roll up and place seam side down in a 2 quart oblong glass baking dish. Pour the Stokes sauce evenly over the top. Bake for 25 to 35 minutes or until hot and bubbly. Sprinkle with the 1/2 c. of cheese for the topping and bake for an additional 5 minutes until the cheese is melted. Serve with salsa, sour cream, and guacamole.
If doubling or tripling it seemed to become soupier, so may wish to decrease amount of soup or cheese used.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe comes from an Arizona neighbor, Phyllis Hill

 

 

 

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