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Recipe : Entry # 4952
Name
Melinda Brumbeloe
Recipe Title
Chicken Enchiladas
Recipe Theme
Main Dishes
Cooperative
Central Alabama EC
Ingredients
4 chicken breasts, cooked and chopped
1 can cream of chicken soup
1 4-ounce can green chilies, chopped
1 small onion
2 cups cheddar cheese, shredded and divided
2 cups Monterey Jack cheese, shredded
Salt and pepper to taste
10-15 flour tortillas (10")
2 cups sour cream
Directions
Preheat oven to 350 degrees. Mix: cooked chicken, cream of chicken soup, chilies, chopped onion, one cup shredded cheddar cheese, two cups shredded Monterey Jack cheese and two cups sour cream. Add salt and pepper to taste. Fill the tortillas with mixture and fold to form enchiladas. Bake covered for 20 minutes. Remove from oven, cover with additional cheese (1 cup shredded cheddar). Bake an additional 10 minutes uncovered. Serve over rice and topped with sour cream and salsa, with refried beans on the side.