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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicke Enchiladas Recipe

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This recipe for Chicke Enchiladas, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Whitehorn


4 Boneless, skinless chicken breasts, boiled & chopped (2 whole)
1 Lb. Monterey Jack cheese, grated - or use Co-Jack cheese
1 Lb. Cheddar cheese, grated
1 Small can chopped green chilies
1 Package (10) corn tortillas
1 16 oz. regular or light sour cream
2 Cans cream of chicken soup (you can use 1 can 98% fat free, and 1 can regular to lighten it up)
1/3 Cup chicken broth
1/4 Chopped Onion, sauted - Optional

Mix the cooled chicken, half of both cheeses, onion and the green chilies together.
Set aside.

Mix the sour cream, cream of chicken soup and chicken broth together.

Warm tortillas in microwave for 1 minute (puncture plastic first) so they are pliable.
Fill center of each tortilla with chicken & cheese mixture; spoon on some of the soup mixture. Roll up and place seam side down in 9x13 baking pan. Cover with remaining sauce. Sprinkle the rest of the grated cheese over the top. Garnish with jalapeno peppers or olives if desired.

Bake at 350 degrees for 30 minutes or until hot & bubbly.

Number Of Servings:
Number Of Servings:
6 to 8




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