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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The MacClure 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:  
6 cups water
2 cups cooked and shredded chicken
1 (10 3/4-oz.) can of cream of chicken soup
1 (10 3/4-oz.) can of onion soup
1 cup picante sauce or salsa
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
2 cups (8-oz) shredded Monterey Jack cheese, divided
9 green onions, chopped
1 (4.5-oz.) can chopped green chilies
10 (6-inch) flour tortillas
Garnish: chopped fresh Ciliantro
Directions:
Directions:
Combine soups and picante sauce over medium-high heat, stirring often until heated. Spoon 1 cup mixture into bottom of a lightly greased 13" x 9" baking dish. Reserve remaining mixture and keep warm.

Beat cream cheese and sour cream on medium speed until smooth. Stir in chicken, 1 cup Monterey Jack cheese, green onions and chiles.

Spoon 3-4 tbsp chicken mixture down center of each tortilla. Roll up tortillas, and place seam side down in baking dish.

Pour remaining soup mixture over enchiladas and top with remaining 1 cup Monterey Jack cheese.

Bake at 350 degrees for 30 Minutes. Garnish if desired.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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