"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maryanne Anzilotti Hall

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped cooked chicken
1 can cream of chicken soup
1 c. sour cream divided
8 oz. shredded Colby and Monterey Jack cheese divided (or use a Mexican blend)
c. chopped green chilis divided
c. fresh cilantro, divided
1 bunch spring onions, chopped
12 (8") flour tortillas
1 c. chunky salsa
sliced black olives

Directions:
Directions:
Preheat oven to 350. Mix chicken, soup, c. sour cream, 1 c cheese, 3 T. cilantro, and green onion until well blended. Spoon about c. of the mixture down the center of each tortilla and roll up. Place seam side down, in a greased 9x13 baking dish. Top with salsa and remaining cheese.

Bake 25-30 minutes. Sprinkle with remaining cilantro and sour cream. Add more green inion and black olives for decoration.

Personal Notes:
Personal Notes:
Thank you cousin Diane for this wonderful recipe!

 

 

 

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