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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz) or 2 cans (15 oz each) mild red enchilada sauce
1 (8 oz) sour cream
1 can (12 oz) evaporated milk
2 cups ( 8 oz package) shredded cheddar cheese
1 can (4 oz) diced green chilies, undrained
1 package (12 tortillas) 7" corn

Directions:
Directions:
Preheat oven to 350. Grease a 9 by 13 baking dish or pan. Combine enchilada sauce and sour cream in bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly until cheese is melted and mixture is smooth. Remove from heat. Spread 1 cup enchilada sauce on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese, repeat layers one more time,starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil and bake for 40 minutes. Uncover, cool at least 10 minutes before serving.

 

 

 

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