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CHICKEN ENCHILADA 1 cooked, deboned chicken broth from chicken 1 c. chopped celery 1 c. chopped onion 1 (4 oz.) can chopped mild green chilies 2 cans soup (optional choice either both cream of mushroom or 1 cream of mushroom and 1 cream of chicken) 12 corn tortillas 4 c. grated Cheddar cheese Boil onions and celery until tender (I boil in 1 1/2 cups of the chicken broth). Put chicken pieces, onion, celery, 2 cans soup, 1 can full of chicken broth and green chilies. (If sauce is too thick, add milk or water to thin.) Grease 9 x 12-inch pan. Layer first, corn tortillas; second, sauce; third, cheese. Make two layers of each; end with cheese on top. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil and bake 30 to 35 minutes. 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. |