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CHICKEN ENCHILADAS 3 chicken breasts, boiled, boned and cut up 1 can cream of chicken soup 1/2 can chicken broth 1 can (small) green chillies, chopped (mild) 1 tsp. cumino 2 cloves garlic, chopped 1/2 large onion, chopped 4 oz. cream cheese 1 c. Jack cheese, grated 1 doz. corn tortillas Boil chicken breasts; bone and chop up fine. Add 1/2 cup chicken broth to soup and heat. Add cumino and garlic to soup (cook until smooth). When smooth, add chillies and keep warm; do not boil. In small bowl, mix chopped chicken, onions and creamed cheese. Soften tortillas in skillet (bottom covered with Crisco). Grease 13 x 9-inch casserole lightly with oil or spray with Pam, cover bottom with soup mixture, roll softened tortillas with cheese mixture. Place in casse- role; add soup mixture. Bake in 375 degrees oven for 25 minutes. Add Jack cheese and heat 10 minutes. Serve with sour cream and ripe olives, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |