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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Easy Chicken Enchiladas Recipe

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This recipe for Easy Chicken Enchiladas is from Jana's Joy of Cooking, 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:  
16 oz. Grated Monterrey Jack Cheese
16 oz. Grated Sharp Cheddar Cheese
1 bunch green onions, chopped
2 - 10.75 cans Cream of Chicken Soup
1- 4 oz. can of green chilies, chopped
1 pint Sour Cream
1 cup pitted Black Olives, sliced
4 large skinless, boneless chicken breasts, poached or grilled and cut into
1 inch pieces
12 - 6 inch flour tortillas
Directions:
Directions:
Combine cheeses, reserve half for topping and half for filling. Divide green onions into two equal portions. In a mixing bowl, combine 1/2 of the cheese and green onions. Add soups, sour cream and olives. Set aside 1/2 of this mixture for the topping.
Add chicken to the remainder for filling and mix well. Put three heaping tablespoons of filling in each tortilla and roll. Place tortillas, seam side down, in a lightly oiled shallow baking dish. Arrange tortillas in a single layer (use 2nd baking dish, if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheese and green onions. Refrigerate overnight. (This makes the enchiladas turn out very creamy!)
Bake uncovered for 45 minutes at 350 degrees.

 

 

 

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