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Lori’s Chicken Enchiladas Recipe

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This recipe for Lori’s Chicken Enchiladas is from Fifty Years in the Kitchen by Marj Moritz, 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:  
Mix:
2 cooked chickens, boned and cut up (about 5-6 cups)
8 oz. Grated cheddar cheese
1 can green chilies, diced and drained
1 medium onion, diced
Stir Together:
2 cans Cream of Chicken soup
1 cup sour cream
Directions:
Directions:
1. Place a very thin layer of soup mixture on bottom of baking dish.
2. Spoon chicken mixture into approximately 10 flour tortillas to fill a 8 X 12 inch pan.
3. Coven tortillas with the rest of soup mixture. Sprinkle grated cheese on top.
4. Bake at 350º F. Preheated oven for 30 minutes.
Personal Notes:
Personal Notes:
When I was recovering from a recent surgery. Sister Lori brought a pan of these over to help us out with a dinner. Well, they were a hit and to say the least, quickly became one of our favorite chicken dishes. I loved them even more when I found out just how easy they are to make. I must add, I cheat and use rotisserie chicken either from Sam’s or Costco - easy peasy and delicious too!

 

 

 

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