"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Enchiladas Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Enchiladas, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Phillips

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. boneless chicken breast meat cut into chunks
1 (10.75 oz.) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 tsp. chili powder
1 T. butter
1 small onion, chopped
1 (4 oz.) can chopped green chilies
1 (1.25 oz.) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
5 (12") flour tortillas
3 c. cheddar cheese, shredded, divided
1 (10 oz.) can enchilada sauce
1 (6 oz.) can sliced black olives (optional)

Directions:
Directions:
Place chicken in large pot and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until chicken pieces are no longer pink, about ten minutes. Shred chicken by placing two forks back to back and pulling meat apart; set aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. Heat butter in a skillet over medium heat. Stir in onion; cook and stir until onion has softened about 5 minutes. Add shredded chicken. chopped green chilies, taco seasoning, half of the chopped green onion and water; simmer ten minutes. Stir in lime juice, onion and garlic powders; simmer additional ten minutes. Stir one cup of soup mixture into skilled with chicken mixture. Spread remaining soup mixture on the bottom of a 9x13" baking dish. Fill each tortilla with chicken mixture; sprinkle cheddar cheese over chicken filling before folding tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in prepared pan. Pour enchilada sauce evenly over the enchiladas; cover with remaining 1 1 /2 cups cheddar; sprinkle reserved chopped green onions and sliced olives on top of cheese. Bake in 350 oven until filling is heated through and cheese is melted and bubbling, about 25 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

80W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!