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"The belly rules the mind."--Spanish Proverb

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Dos Macs 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:  
3 cups cooked and shredded chicken
1 can cream of mushroom soup
1 4oz can diced green chilis
1/4 cup of diced jalapenos
2 cups shredded Colby jack cheese
12 corn tortillas
oil for lightly frying
1 tsp onion powder
1 tsp garlic powder
28 oz can of green chili enchilada sauce
black olives (optional)
salt and pepper to taste
Directions:
Directions:
1. Combine chicken, soup, green chilis, jalapenos, seasonings and 1/2 cup of the enchilada sauce in a large bowl. Heat oven to 350 degrees

2. Heat 1 cup of oil in a small skillet over medium heat

3. lightly fry corn tortillas until soft and pliable

4. add 1/4 cup of the chicken mixture to each softened tortillas and roll

5. Pour enough enchilada sauce to cover the bottom of a 9x13 pan

6. place rolled enchiladas seam side down in bottom of pan

7. cover with the remaining sauce and olives if desired

8. bake at 350 uncovered for 30 minutes.

9. Garnish with sour cream, lettuce, tomato or any of your favorite toppings
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a family favorite.

 

 

 

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