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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Checketts 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:  
Shredded chicken (2 large breasts or white meat from a rotisserie chicken)
1 c sour cream
2 cans cream of chicken soup
7 oz can green chilis
˝ c chopped green onion
1 dozen corn tortillas, torn into pieces
Grated cheddar jack cheese
Milk or heavy cream (opt. and if needed)
Directions:
Directions:
Chicken, 1 cup grated cheese, sour cream, soup, onion, green chilis. If needed, you can add a little bit of milk if you think the mixture needs more moisture.
Put in a 9x13 pan, cover, and cook for 30 minutes at 400 degrees. Remove cover, sprinkle more cheese on top and cook for an additional 10 mins, uncovered until cheese is melted.

*Notes: I prefer Arizona Brand corn tortillas
There is a gluten-free cream of chicken soup that Fry’s carries
You can also add cooked spinach to the mixture if you want.

 

 

 

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