Chicken Enchiladas Recipe
It is a recipe from our Basset Buddies Rescue cookbook. Chicken Enchiladas 6 chicken breasts 1 (10 3/4 oz) can cream of chicken soup 1 (10 3/4 oz) can chicken broth 8 oz sour cream 10 - 12 soft tortilla shells 1 green pepper 1 sm to med onion 4 to 6 cups shredded co-jack cheese Chop chicken breasts into small pieces. Saute with chopped onion and chopped green pepper in small amount of oil. Mix together cream of chicken soup, broth, sour cream and 3/4 cup of cheese. Heat this mixture, then add the onion, green pepper and chicken to it and stir together. In a 9 x 13-inch greased cake pan put a small amount of mixture, a double layer of shells, more mixture and sprinkle with cheese, then make a double layer of shells, mixture and top with cheese. Bake a 350 for about 45 minutes, until bubbly and cheese has melted. Let stand for 10 min. to firm up. |
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| I've made the exact one before .......the other week in fact! I thought it was good. I always substitute or add in a can of green chiles. I used the sodium free chicken broth b/c I find soup based enchilada recipes tend to be salty.
i can never decide which enchilada recipe I like the most. Right now, my favorite is a cream cheese based one with heavy cream on top which turns into a yummy sauce, but Mr. J likes enchilada recipes that don't contain cream cheese, soups, or sour cream in the recipe but lots of green chile sauce (thanks sheepieboss). We're difficult! |
mmmm I want to make them tonight  |
| Jo, we've got to find a way for Bueno to start selling frozen green down there in Houston. I'm really surprised it's not down there. Life is not all about red.
I made green chile stew Monday and used 2 lbs. of frozen green in a 4 qt. crock pot along with all the other stuff. I can't imagine how many cans that would have taken. |
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