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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Melting Pot, 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:  
12 corn or flour tortillas
2 (10 3/4oz) cans cream of chicken soup
1 cup sour cream
1 cup shredded cooked chicken (can use canned)
1 small can chopped green chilies
1 medium onion, chopped
2 to 4 cups shredded cheddar or Monterey jack cheese
Directions:
Directions:
Preheat oven to 350ºF. Grease a 9x13 pan. Warm tortillas in microwave between two wet paper towels until soft and pliable. Combine cheese and onions and place down the middle of each tortilla. Roll up and place in greased 9x13 pan with seam down. In a saucepan heat soup, sour cream, chicken and chilies. Pour hot sauce over enchiladas and top with shredded cheese. Cover with foil and bake for 30 to 35 minutes.
Personal Notes:
Personal Notes:
I like to warm corn tortillas in a hot pan with just a little bit of oil. This is time consuming but worth it.

 

 

 

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