Please Visit Our Sister Sites:



CHICKEN ENCHILADA

1 (3 to 4 lb.) fryer chicken
onion
celery
salt and pepper to taste
1 can chopped green chilies
1 can mushroom stems and
pieces
1 small jar pimentos
1 can creamed soup (cream of
chicken, mushroom, celery
or chicken-mushroom)
1 c. or more evaporated milk
tacos or taco chips, crushed
to cover bottom of
casserole dish
grated sharp cheese

Cut up chicken; boil pieces until done with onion,
celery and seasonings. Debone chicken and tear into pieces.
Place tacos or taco chips crushed on bottom of greased casse-
role (9 x 12 x 2-inches); put chicken pieces on top. Remove
onion and celery bits from water chicken was boiled in with
slotted spoon and spread over chicken pieces.
Mix together chilies, mushrooms, one creamed soup,
pimentos and evaporated milk. Pour over chicken and taco
pieces. Spread grated cheese over top to cover. Heat in oven
or microwave until bubbly and hot. Serve with green salad and
French bread.

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.


Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!