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2 to 3 whole chicken breasts (4-6 breast halves) 1 can cream of chicken soup 1 can cream of celery soup 1 pint sour cream 1 small can chopped green chiles 1 onion, finely chopped 2 cloves minced garlic 12 medium flour tortillas 1 cup chicken broth 1 cup grated Monterey Jack cheese, mixed with 1 cup grated Longhorn cheddar cheese Cook chicken until tender adding salt and pepper to taste, reserving chicken broth. In a saucepan, mix soups and 1 cup chicken broth; add sour cream. Heat thoroughly until smooth and creamy. Mix chopped chicken, cheese, chiles, garlic, and onion in bowl. Take tortillas and dip in sauce; place spoonful of meat filling in center, roll up, and place in 13x9-inch baking dish. Continue until all tortillas are filled. Pour remaining sauce over enchiladas. Sprinkle with extra cheese. Warm at 250 degrees for 1 hour or 350 degrees for 20 minutes. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |