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CHICKEN ENCHILADAS

- from chicken recipe
1 chicken (2-3 lb.) cooked boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo
Brown chopped onion in oleo. Add soups, chicken broth and green chilies.
Beat until smooth. Add chopped chicken to sauce. Heat just to boiling.
Layer tortillas, sauce until large casserole dish is full. Top with grated
cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be
prepared the night before and cooked before serving the next day. Serves
10-12.

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CHICKEN ENCHILADAS
1 can boned chicken or 3 chicken
breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce,
soup and chicken. Mix and heat. Place in a greased casserole part of
tortillas, then pour a small amount of chicken mixture over them. Cover with
grated cheese. Make second and third layers in same manner, with final
layer the chicken mixture and topped with cheese. Bake at 350 degrees for
45 minutes. Serves 4.

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