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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creamy Chicken Enchilada's Recipe

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This recipe for Creamy Chicken Enchilada's is from Grandma In The Woods Recipe Book , 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 lb. Chicken Breast (diced)
1 medium Onion (chopped)
1 tsp. Cooking Oil
1 can Mushrooms (sliced)
1 can Green Chili's (chopped)
3 cups Cheddar Cheese (grated)
1 cup Sour Cream
2 cans Mushroom soup
8 Flour Tortilla's
Directions:
Directions:
1. In a skillet, cook chicken and onion together in oil over med-high heat until
chicken is just done. Add mushrooms and chili's and heat.

2. In a large bowl, mix mushrooms soup and sour cream together.

3. Pour chicken mixture into soup and sour cream and stir. Add 2 cups cheese to
mixture. (save 1 cup cheese to sprinkle on top).

4. Roll chicken and cheese mixture into flour tortillas and place seam side
down into a 9x13 baking dish that has been lightly sprayed with cooking
spray. (save 1 cup of soup mixture to spread on top)

5. Spread remaining soup/chicken mixture on top of enchilada's and top with
remaining cheese. (Baking dish maybe double-wrapped and frozen)

6. Bake at 400° for 45 minutes

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
One of Joe's Favorites.

 

 

 

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