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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Enchilada's Recipe

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This recipe for Chicken Enchilada's is from Abhe & Svoboda, Inc. , 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:  
¼ cup chopped onion
2 tablespoons margarine
1 4 oz can diced green chilies (drained)
1 3 oz cream cheese (softened)
1 tablespoon milk
¼ teaspoon cumin
2 cups cooked and chopped chicken (1 pkg)
12 7 inch flour tortillas
1 can condensed cream of chicken soup
1 8 oz sour cream
½ cup milk
¾ cup monterey jack or cheddar cheese

Directions:
Directions:
Cook and cube chicken.
Saute onion in margarine until tender then stir in 1 tsp of chilies.
In a medium bowl stir together the softened cream cheese, 1 tbs milk, and cumin: then add the onion and chicken to it and stir.
In a greased 3 qt pan: take each tortilla and add about 3-4 tbs of chicken mixture, roll up and place seam down.
In a different bowl add: soup, sour cream, 1 cup milk, and rest of the chilies, stir and pour over the tortillas.
Cover and bake for 35 minutes at 350º (45 minutes if cold). Last 5 minutes uncover and sprinkle with cheese.
Serve with lettuce, tomato, sour cream and salsa.

Personal Notes:
Personal Notes:
This recipe is one of the all time favorites in the office. We could make it often and never hear a negative word.
Karrie always has fun, fresh ideas to share and we always look forward to seeing what dish she will make next.

 

 

 

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