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"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 Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Del Webb Cane Bay, 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:  
1/2 cup Chicken Broth
4 oz can of Diced Green Chilies (don't drain)
1 can Cream of Chicken Soup
Dash of Pepper
2-3 cups of Cooked Chicken (rotisserie chicken works well)
1 Onion Chopped
Directions:
Directions:
Mix together:
1/2 cup Chicken Broth
4 oz can of Diced Green Chilies (don't drain)
1 can Cream of Chicken Soup
Dash of Pepper

Saute the onion slightly and add chicken just to warm it.

Use a 9" x 13" glass pan (sprayed with oil)

Place the 10" flour tortilla in the pan, add chicken and onions, 2 tablespoons of sauce and grated cheese. Roll tortilla and slide to edge of pan. Continue process. Recipe makes 6-8 tortillas.

Cover with remaining sauce and sprinkle with cheese.

Bake at 375 degrees for 20-30 (until bubbling and melted)

 

 

 

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