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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Chicken Enchiladas Recipe

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This recipe for Easy Chicken Enchiladas is from Mom's Family 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:  
1 handful of fresh cilantro
1 cup sour cream
1/2 cup chicken stock
1 jar (16oz) salsa (green or red)
1 can (4oz) diced green chiles
1 tsp cumin
3 cups cooked and shredded chicken
8 (6-8") flour tortillas
2-3 Cups shredded Mexican blend or Monterrey jack cheese
Extra sour cream, black olives, scallions, cilantro
Directions:
Directions:
Put cilantro, sour cream, chicken stock and salsa in a blender and blend for just a second. Sauce should still be a little chunky. In a large bowl, combine shredded chicken, cumin and green chiles. Preheat oven to 350º. Heat tortillas in the microwave (a few at a time) for a few seconds until soft. Pour a little of the sauce mixture into a 9x13 baking dish (that's been sprayed with cooking spray). Place some of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sauce over the enchiladas and top with shredded cheese. Cover dish loosely with foil and bake for about 20-30 minutes, uncover and bake another 10-15 minutes or until bubbly. Serve with "extras" on top if you want.

 

 

 

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