Chicken Enchiladas

This was one of the first recipes I made for Bruce... from Suzi Marsh

1 pint sour cream
2 cans cream of chicken soup
1 40z can diced green chilis
1 bunch green onions. chopped
cooked chicken pieces, I use 2-3 cooked chicken breast or 1 can of chicken
Combine & Add:
1 cup grated yellow cheese

Fill 12 corn tortillas which have been fried lightly in oil.
Put some sauce on bottom of pan and place rolled tortillas in pan and coer with sauce
Bake 350 for 20 minutes till hot & bubbly

Chicken Enchiladas--Cheri Taylor
--We got really tired of chicken enchiladas till I tried this recipe, this is now are favorite--easy, light and so good

1-2 Tblspn. butter
1/2 c. chopped onion
1 clove minced garlic
1/2 tsp. ground coriander, if you have it
1/8 tsp. pepper
2 c. cooked chicken, chopped/shredded
8 oz. cream cheese
1 can chopped green chiles (slightly drained)
12-14 corn tortillas, warm in microwave or lightly grill
1-2 cans (10 oz) green chile enchilada sauce
shredded cheese (cheddar or monterey jack)

Saute onion and garlic in butter until tender. Add coriander and pepper. Add cream cheese and green chilis. Cook over medium heat and stir until blended and cream cheese is melted. Add chicken and stir thoroughly. Spoon chicken filling onto tortillas; roll up and place seam side down in a 9 X 13 pan, spray with pam. Pour enchilada sauce over the top & sprinkle with cheese. Bake at 400 degrees for 15-20 minutes or until hot and cheese is melted.

NOTES:

Cook chicken by: bring water to boil and put raw chicken breasts in water. Boil for 6 minutes. Turn off stove heat, cover pot and set timer for 12 minutes. Then drain and let chicken cool before handling. I buy the roasted chicken and just shred the meat.


This recipe freezes well--just cover with plastic wrap first, then foil.