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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from God's Cooks: Sharing Our Blessings - Volume 2, 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:  
3 large chicken breasts
2 cans cream of chicken soup
1 cup Robert's sour cream
1 1/2 tsp minced onion
1 can (4oz) chopped mild green chilies, drained
1/2 cup vegetable oil
12 tortillas
1 cup shredded sharp cheddar cheese
Directions:
Directions:
Braise chicken breasts until tender, remove skin and cut meat into bite sized pieces. Combine soup, sour cream, minced onion and drained chilies in a sauce pan, cook over medium heat about 5 minutes. Do not boil. Heat vegetable oil in a skillet. soften tortillas in oil and drain on absorbent paper. Top each tortilla with chicken pieces and 2 tbsp of the soup mixture. Roll up and arrange in a well buttered 9x13x2 inch baking pan. Pour remaining soup mixture over enchiladas and top with shredded cheese. Bake at 350º about 30 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can substitute leftover turkey.
Another option, use 1 can of Rotel diced tomatoes with green chilies instead of diced green chilies

 

 

 

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