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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Greenway Baptist Church 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 small onion, chopped
1 tbsp. vegetable oil
2 cups chopped cooked chicken
1 can cream of chicken soup
2 (4.5 oz.) cans chopped green chilies, un-drained
8 (8") flour tortillas
8 oz. shredded Colby-Monterey Jack cheese
1 (19 oz. ) can enchilada sauce or (2) 10oz. cans
Directions:
Directions:
Pour ¾ cup enchilada sauce in a 13 x 9 baking dish. Sauté chopped onion in vegetable oil in a medium skillet until tender; stir in chicken, cream of chicken soup and 1 can of chilies. Spoon ⅓ cup chicken mixture down center of each tortilla, sprinkle evenly with half of cheese. Roll up tortillas, jelly roll fashion; place (seam down) in baking dish. Spread remaining can of green chilies (drained). Top with remaining cheese. Bake, covered at 350º for 30 minutes. Uncover and bake 5 - 10 additional minutes. Top with sour cream and salsa or other desired toppings.

 

 

 

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