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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Louks Family Cookbook , 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:  
1-2 tbsp. butter
1/2 cup chopped onion
2-3 large chicken breasts, cooked
1 can cream of mushroom soup
8 oz. cream cheese, cut up
salt & pepper to taste
12 flour tortillas
2 cups Monterey Jack shredded cheese
1/4 cup diced green onion
1/2 cup diced tomato
Directions:
Directions:
Melt the butter in a skillet, add onion and warm on low heat until limp. Remove from heat. Shred the cooked chicken breasts. Add chicken, cream cheese, salt & pepper, soup and 1 cup of the cheese to skillet. Heat enough to melt the cheese and mix. Spread tortillas out on the counter and scoop spoonsful onto tortillas until meat mixture is gone (use fewer tortillas for thicker enchiladas or more for thinner). Spread mixture on 1/2 of the tortilla and roll up. Place seam side down in a buttered 9 X 13 cake pan. Sprinkle remaining cup of cheese over the top. Bake 20 to 30 minutes uncovered to melt the cheese and to heat thoroughly. Garnish with diced green onion and tomato. We also pour picante sauce or salsa over the top.

 

 

 

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