Sep 10 # 1 of 4
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up.
Place in greased Pyrex baking dish seam side down. Combine soup, water and sour
cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.
Oct 1 # 2 of 4
Mama, guess I missed this recipe, sorry about that.
Living where I do, we make lots of Hispanic recipes. Like tamales, tacos and enchiladas. They are always a hit at our table. Your recipe is gonna fit right in. We also make our own tortillas (not always) Many thanks. CF:)
Oct 6 # 4 of 4
Mama, really good food. I would of liked a little more Chiles. But my crew ate it right up. My finished cook. CF:)
Chicken enchiladas
