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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Steinbring 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!

Janine Rother


1 teaspoon of olive oil
1/3 cup of chopped onion
2 cups cooked, boneless chicken cubed
1 - 8 oz can of stewed tomatoes
1/2 cup salsa
1 - 4oz diced mild green chillies drained
1/4 to 1/2 teaspoon Chilli powder
salt & pepper to taste
1 - 11oz can of mild red enchilada sauce
8 corn tortillas
vegetable oil for frying tortillas
1/3 cup sour cream
3/4 cup shredded Monterey jack cheese
chopped green onion

heat oil add onion until soft, Add chicken, stewed tomatoes, half the salsa, green chillies, chilli powder, salt & pepper. heat through. Cover bottom of 9 x 12 baking dish with half the enchilada sauce. pour remaining sauce in small saucepan & keep warm. Lightly coat skillet with vegetable oil, heat till nearly smoking, fry each tortilla first one side than the other 3 to 5 seconds. lay warmed tortilla on plate. Add 3 or 4 tablespoons of chicken mixture, roll tortilla into a cylinder. transfer to baking dish. Repeat with each tortilla. Poor remaining enchilada sauce, remaining salsa, & cheese. Cover baking dish with foil bake at 450 degrees for 20 minutes. ganish with green onions also serve sour cream




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