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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Haley's Chicken Enchiladas Recipe

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This recipe for Haley's Chicken Enchiladas is from The Hampton 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:  
1 1/2 lb. Chicken Breast
1 large, 1 small cans of Ole el Paso Enchilada sauce
1 package of Medium tortilla
1 box of Ole el Paso Mexican Rice
Optional: black beans or refried beans
4 cups of Mexican combination cheese Optional (Without Haley)

Directions:
Directions:
Make box of rice as directed on box set aside to fill in enchiladas.

Boil Chicken till cooked and shred.
In a skillet pour large can of enchilada sauce and drain black beans add 1/2 the can, or 1/2 can of refried beans, shredded chicken, 1/2 the rice, let simmer.

Prepare tortillas by pouring 1/4th of the small can of enchilada into a dish to coat the tortillas.

Dip to coat the tortillas .

Fill tortilla with filling, cheese.
Roll and place in 8 1/2 X 11 glass baking dish.

Pour rest of sauce to cover the tortillas.
Top with cheese. (optional)

Non-cheese enchiladas cover with foil. bake 400º 15 min. until warm.
Cheese enchiladas bake uncovered 400º 15 min or till cheese is melted.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can make cheese enchiladas with Haley just keep 2-3 non cheese in foil at one end of baking dish.

 

 

 

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