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"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 is from Wambolt 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 (6 inch) corn tortillas
1 Lb. boneless, skinless chicken breast, cooked and then shredded
1/2 c. chopped onion
4 oz. cheddar cheese
1 (10 Oz.) can enchilada sauce
1/2 c. water
Directions:
Directions:
In a medium bowl, combine the shredded chicken, onion, and half of cheese: set aside. In skillet, combine enchilada sauce and water: heat to boiling. Place a tortilla in the sauce. When limp, remove to platter. Spoon a generous ⅛ of the chicken filling across diameter of tortilla. Roll it up and set it, seam side down, in a 7x12 in. baking dish. Repeat with remaining tortillas so that they are in a single layer row. Pour remaining sauce over all and sprinkle with remaining cheese. Cover dish with foil and bake at 350º for 15 to 20 minutes. Remove foil and bake another 5 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If we use the larger tortillas we still make 8 but cook them in a 9x13 inch pan.

 

 

 

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