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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Thomas 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:  
1 T butter
¼ c onion
½ c sliced black olives
1 small can green chilies chopped
½ c sour cream
1 can cream of chicken soup
1 ½ c cubed cooked chicken
½ c shredded cheddar or mexican blend cheese
6-8 flour tortillas
*original recipe calls for 1 clove of garlic chopped and sautéed with the onion, but I omit!

To reserve sauce add:
¼ c milk
½ c cheese
Directions:
Directions:
Melt butter and sauté onions, add in olives, chilies, sour cream, soup. Stir together in pan and remove ¾ c to reserve for sauce. Stir in chicken and cheese, stir until cheese melts. Fill tortillas, roll up and place in greased baking dish. To the reserved sauce add milk and cheese. Heat and stir until cheese melts and pour over enchiladas. Bake at 350 for 30-35 minutes. May serve with extra sour cream, salsa, green onions, black olives for garnish if you wish.
Personal Notes:
Personal Notes:
Often requested for parties and birthday celebrations. May be made ahead and refrigerated to bake just before dinner time. Good way to use up leftover chicken or turkey! Chris makes this now for his family and Finn is a big fan! He says he "cheats" by using 3 cans of canned chicken breast. Additionally, he doubles the sauce to really “smother” the enchiladas and prevents edges from getting too crispy.

 

 

 

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