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"The belly rules the mind."--Spanish Proverb

ENCHILADA'S Recipe

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This recipe for ENCHILADA'S is from The Braun 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:  
5 Cups Chicken (diced or shredded)
1 Medium Onion (chopped)
2 Cans (10 oz) Mexican Tomatoes (diced)
12 Flour Tortillas (8") (warmed)
1 Can Cream of Chicken Soup
1 lb Mexican Velveeta Cheese (cut in cubes)
1 Can Evaporated Milkk
2 pkgs Taco Seasoning
Directions:
Directions:
Drain & reserve juice from tomatoes. Combine onions, tomato juice & taco seasoning in a sauce pan & bring to a boil. Turn off heat, add tomatoes & chicken stirring gently. Spoon a generous portion of mixture on each tortilla (I stuff the ends with more chicken), & place in a 13x9x2" baking dish. In a 2 quart sauce pan, heat cheese spread, soup & milk over medium heat until melted. Pour over enchiladas & bake at 325 for 15-25 minutes or until hot thoroughly. Serve with shredded lettuce.

I only fit only 8 enchiladas in the pan so I have leftover chicken & tortilla. You can reduce the recipe as you want or freeze the leftover chicken for later or use to make nachos.

You can also freeze ahead the 1st 3 ingredients & then the day of, make the rest.
Personal Notes:
Personal Notes:
(Recipe from Kathy Wojtaszek-Heater)

 

 

 

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