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Chicken Enchiladas | ||||||
Home Black Forest Cake Chicken and Dumplings Chicken Enchiladas Chili low-carb/low-sugar Chocolate Dipped Cookies Enchiladas Flaky Pie Crust Humble Pie Macaroni Lasagna Meat Loaf Mexican Rice Pink Lemonade Pie Pizza Potato Onion Soup Potato Salad Tender Pork Chops |
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2 to 3 dozen corn tortillas 2 to 3 cups cooking oil 1 whole chicken (about 3 lbs.), cooked, removed from bone, cubed 4 oz. sour cream 2 cans cream of chicken soup 1 small can diced green chilies (optional) 8 oz. cheddar cheese, shredded Options) shredded lettuce, diced tomatoes, & olives Preparation: Heat 2 to 3 cups oil in a small frying pan on between medium and medium-high heat. Fry tortillas for about 10-15 seconds each side. Do not over cook. Drain on paper towels on a plate. After cooking all of the tortillas, place in the freezer for about 5-10 minutes to cool enough to handle. Preheat oven to 375 degrees. Grease a 13x9 pan. Mix chicken, sour cream, soup, chilies and 6 oz. of cheese. Reserve 1 cup of chicken mixture. Spoon 2 to 3 Tbl. of chicken mixture into tortillas. Roll and place so tortilla edge is on bottom. Continue to roll and fill the pan. Top with reserved mixture and sprinkle with 2 oz. of cheese. Bake, uncovered, for 15-20 minutes, until cheeses is bubbly and slightly browning. Serve with some or all of the options. Serves 8-12 (Depends on how many each person eats). |
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