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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Lewis Lovin' Spoonful 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:  
4 grilled or boiled chicken breasts (shredded or cut up)
1 can cream of chicken soup
1 can Rotel tomatoes
8 oz sour cream
optional- 1 green pepper and 1 onion, cut in strips and sautéed
10 flour tortillas (taco size)
2 Cups enchilada or taco sauce (divided)
16 oz colby-jack or cheddar cheese, shredded
Directions:
Directions:
Preheat oven to 350. Spray 13x9 pan with Pam and pour in 1 c taco sauce.Mix other ingredients together and place large spoonful in center of each tortilla and roll it up. Place seam side down in pan. If you have remaining filling, this can be poured over top. Pour 1 c. taco sauce over tortillas. Sprinkle with cheese. Bake for 30-40 minutes. Great served with Spanish rice and salad
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
After cooking chicken, I sit at kitchen table to cut it up and assemble tortillas.

 

 

 

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