"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 and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas, by , is from MOM'S FAVORITE RECIPES, 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:  
Kim Dennison

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped cooked chicken
2 cups sour cream
1 can cram of chicken soup
2 cups shredded monterey jack cheese
2 cups shreddded longhorn or colby cheese
1 can (4 oz) green chilies
2 tablespoons chopped onions
1/8 teaspoon salt
1/4 teaspoon pepper
10 (10 inch) flour tortillas
vegetable oil
1 cup shredded longhorn or colby cheese

Directions:
Directions:
Combine first nine ingredients. Mix well. Fry tortilas one at a time in 2 tablespoons oil in a medium skillet, 5 seconds on each side or just till tortillas are softened, add additional oil if necessary. Drain on paper towels
Place a heaping 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in 13 x 9' baking dish
Cover and bake at 350 for 20 minutes. Uncover and sprinkle tortillas with 1 cup cheese and bake 5 more minutes or till cheese is melted Serve immediately.

Number Of Servings:
Number Of Servings:
5 servings
Personal Notes:
Personal Notes:
This is one of our all time favorites

 

 

 

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