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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Cooking With Daniel, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tanya Lueke


2 Chicken breasts (With skin and bone-in)
6 Chicken thighs
½ Cup onions, chopped
¼ Cup celery, sliced
1 Bay Leaf
2 tsp salt
½ tsp pepper
Water to cover


2 TBSP butter or margarine
1 cup chopped onion

1½ Cups Monterey Jack Cheese
⅓ Cup grated Parmesan cheese

½ Cup cooking oil
16 Corn tortillas


1 can condensed Cream of Chicken soup
28 oz canned tomatoes, drained
2 x 4oz cans of chopped green chilies
½ cup Sour Cream
1 tsp sugar
¼ tsp Garlic powder
¼ tsp Onion powder

2 cups grated aged cheddar cheese


1 Cup sour cream
2 TBSP sliced green onion
Black olives and avocado slices (optional)

Combine first 8 ingredients in large Dutch oven. Boil until chicken is tender, about 30 or 40 minutes. Cool chicken in broth. Measure and freeze broth. Remove chicken meat from bones and shred. There should be about 4 Cups.

FILLING: Heat butter in frying pan. Add onion. Sauté until soft. Cool.

Measure Monterey Jack cheese and Parmesan cheese into bowl. Add onion and chicken. Toss to mix.

Heat cooking oil in frying pan. Using tongs, dip tortilla into cooking oil to soften for 3 to 5 seconds per side adding more oil if needed. Drain on paper towels. Place ¼ Cup chicken mixture on tortilla. Press filling together. Roll tortilla tightly around chicken. Place in 1 or 2 greased pans in single layer seam side down.

SAUCE: In bowl mix first 7 ingredients together. Pour over enchiladas.

Sprinkle cheese over top. Bake in 350 F oven until bubbly hot, about 25 minutes.

GARNISH: Place 2 3nchiladas close together on each plate. Spoon 2 TBSP sour cream over the middle of both. Sprinkle 1 tsp sliced green onion over sour cream. Add an avocado slice and black olives if desired. Makes about 18.

Number Of Servings:
Number Of Servings:




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