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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 We LOVE To Cook, 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 Whole Chicken
1 cup Broth (from cooked chicken)
1 Can Cream of Chicken Soup
Salsa (to taste)
1 Can Nacho Cheese/Cheddar Cheese Soup
Shredded Cheese
1 Can Rotel
Corn Tortillas
Directions:
Directions:
1. Bake chicken until done; debone and cut meat into bite-size pieces. Reserve the broth.

2. Put meat in a large skillet. Add soups, Rotel and chicken broth. Blend and cook 10 minutes.

3. In a large baking dish (9x13) put a layer of corn tortillas (dipped in broth). Next, put a layer of meat mixture. Then a layer of shredded cheese. Repeat layers until all meat is used, ending with a cheese layer.

4. Place in a hot oven (350º) for 5-10 minutes until cheese melts.

Serve with Mexican rice, pinto beans and chips.
Personal Notes:
Personal Notes:
Definitely a much-requested family favorite and very welcome addition to this book! Now we all can enjoy Chicken Enchilada Casserole any time, but I know Mom will still receive many requests to make this because she makes it best, with lots of love!

 

 

 

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