"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 Memories of Mom, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 can evaporated milk
1 small can diced green chilis
1 small onion, diced
chopped, leftover chicken
12 corn tortillas
monterey jack cheese

Directions:
Directions:
Mix everything together in a big bowl except the tortillas & the cheese. Pan fry tortillas in oil to make them pliable. In each tortilla put mix & small amount of cheese. Roll up & put sardine fashion in a grease 9x13 pan. put remaining mix on top of enchiladas & sprinkle with additional cheese. Bake 350 35-45 minutes.

Personal Notes:
Personal Notes:
Can be assembled earlier in day covered with foil & put in refriderator. Bake when ready.

 

 

 

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