Mexican - Spanish, Poultry

Chicken Enchiladas

  • 1 1/2 to 2 pounds Chicken, cubed, cooked
  • 10 Flour tortilla shells
  • 4 ounces Green chilies, chopped
  • 1 pint Sour cream
  • 1 pounds Cheese, Monteray Jack
  • 2 cans Cream of chicken soup

    • Combine soup, chicken, chilies, and sour cream. Spread 1 cup of mixture in bottom of 13 x 9 dish. Fill tortillas with1/4 cup of chicken mixture and 2 tablespoons of cheese. Arrange in dish. Pourremaining chicken mixture over tortillas. Bake at 350° for 30-35 minutes. Topwith remaining cheese. Bake 15 minutesmore.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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