Chicken Enchiladas
Recipes >> One Dish Meals >> Chicken Enchiladas
different take on enchiladas
Ingredients
- 1 chicken, boiled and deboned
- 1 8 oz container sour cream
- 1 can cream of chicken soup
- 1 can Rotel tomatoes
- 2 dozen corn tortillas
- 1 - 1 1/2 c. grated cheddar cheese
- vegetable oil
How To...
Cut up one chicken, boil until tender, debone. Pour sour cream, soup, and Rotel into blender. Mix until well blended. Fry tortillas one at a time on both sides just until slightly cooked but not crispy. Place into a greased 9" x 13" casserole dish. Put about 1 T chicken, 1 T. sauce mix into tortilla and roll up with seam on bottom. Continue until all chicken in used. Pour remaining sauce over enchiladas and top with grated cheese. Bake in 350 degree oven until bubbly.
Note: Amount of chicken you put into each tortilla will determine how many enchiladas you will be able to make. One chicken usually makes between 1 1/2 – 2 dozen.
Media
Photos:
NoneVideos:
NoneLove this Recipe?
If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.
Log in Sign UpMore Like This
Spinanch and chicken enchiladas
zero out of Five
Easy Chicken Enchiladas
zero out of Five
-
boots white sauce chicken enchiladas
zero out of Five
Cheesy Chicken Enchiladas
zero out of Five
-
Chicken Enchiladas with Refried Beans and Jack Cheese
zero out of Five
About the Chef
bkirkpatrick
Bonnie Kirkpatrick
Influences: health, husband, Mother, friends
Location: Sugar Land, Texas
Favorite Piece of Cooking Equipment: iron skillet
Favorite Recipes: Apricot fried pies, Coconut macaroons
What else?