| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked chicken or turkey; chopped coarsely. |
| 1 |
md |
Onion; chopped |
| 1/2 |
lb |
Jack cheese; grated |
| 1 |
cn |
Cream of chicken soup |
| 8 |
oz |
Sour cream |
| 1 |
cn |
(7 oz) diced green chilies |
| 1 |
pk |
(12 each) small flour tortillas |
INSTRUCTIONS
Spray non-stick spray on appropriate sized baking dish. Combine chicken,
onions, and half of the grated cheese. Warm tortillas slightly so they can
be rolled easily. Place 1/4 cup of the chicken mixture in the center of a
tortilla and roll it up. Place it seam side down in baking dish. Continue
until all are done. Mix remaining half of the grated cheese with sour
cream, soup, and chilies and pour over the enchiladas. If there is any of
the chicken mixture left, I usually mix it in with this. Sprinkle the
remaining cheese over the top. Bake covered for 30 minutes at 350. Uncover
and bake for 15 minutes more or until browned.
VARIATIONS Use corn tortillas, fry briefly in hot oil to soften. Add
chopped olives to the filling. Add chili powder to filling for spicier
flavor. Substitute shredded roast pork for the chicken.
Posted to KitMailbox Digest by CathCooks@aol.com on Nov 25, 1997
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