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Chicken Enchilada Recipe

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This recipe for Chicken Enchilada, by , is from DAEOC Delights, 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!

Denise Reed


2 cans cream of chicken soup
1 can cream celery soup
2 cups sour cream
4 tbs olive oil
1 small chopped onion
2 tsp chili powder
4 cups cooked chicken, chopped
2 cans chopped green chilies
1 can rotel tomatoes
˝ cup chopped cilantro
8 flour tortilla shells
2 cups shredded cheddar cheese

Boil de bone and chop chicken breast

In large frying pan sauté onion and green chilies until onion is tender.
Mix cream soups and sour cream together and set aside.
Add chicken, cilantro, chili powder, rotel tomatoes and 2 Tbs of soup mixture to frying pan. Heat until mixture boils and then removes from heat.
Fill tortillas with mixture from frying pan, roll and place in 9x13 baking pan, fold side down.
Cover filled tortilla with the rest of soup mixture.
Bake at 325 degrees covered for 10 -15 minutes.
Sprinkle cheddar cheese on top return pan to oven and bake for 10 -15 minutes until cheese is melted.




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