"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Enchilada Recipe

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This recipe for Chicken Enchilada, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Berg
Added: Saturday, September 16, 2006


2 tbl. olive oil
1 c. chopped onions
2 tsp. minced garlic
1/2 c. diced red bell peppers
1/2 c. diced yellow bell peppers
1 bottle lone star grill enchilada gravy
2 c, sour cream
2 c. shredded cheddar cheese
1 bunch green onions sliced
1 tsp. ground curnin
1 tsp. salt
1 tsp. pepper
4 c. shredded cooked chicken
12-6 inch corn tortillas, cut into 1/2 inch stripes
1 1/2 c shredded Monterrey jack cheese
1/2 tsp. cayenne pepper

In large skillet heat oil, add onions and saute 5 min. Stir in garlic and the bell peppers. Cook 3-4 minutes, stir in lone star grill enchilada gravy. bring to a boil and remove from heat. Set aside.

In medium mixing bowl combine the sour cream, cheddar cheese, green onions, cumin, salt & pepper. Set aside.

Layer half the tortilla strips in the bottom if a greased 9x13 inch baking dish. Spoon half the enchilada gravy mix over.

Arrange half the chicken over the enchilada mixture. Spoon half the sour cream mixture over the chicken and spread evenly.


Can be made a day ahead, covered and refrigerated.

Bake 350 oven for 30 min. In a small bowl toss Jack cheese with the cayenne. Sprinkle over casserole, return to oven and bake additional 30 min.

Number Of Servings:
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