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Chicken Enchiladas (Chicken Enchies) Recipe

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This recipe for Chicken Enchiladas (Chicken Enchies) is from The Patrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 corn tortillas
2 cups cooked chicken, chopped
1 ½ cups cheddar cheese, grated
1 cup green onion, chopped
3 cans cream of chicken soup
1 can chopped green chilies (4oz.)
1 pint sour cream
Canola oil
Directions:
Directions:
In one bowl, mix chicken, cheddar cheese and green onions. In a second bowl, mix soup, chilies and sour cream. Quickly run tortillas through hot oil. Place one scoop of each mixture in each tortilla, roll and place in pan. Cover with remaining soup mixture, then top with remainder of green onion mixture. Bake for 30+ minutes at 375°. (Longer if you like the top a little crispy – in my opinion, you can’t over cook these)
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This recipe came from "Aunt Dolores" who I knew through my best friend Steph. Aunt Dolores made this for us while we were living in San Diego.

Over the years, I've modified the recipe a bit. I now use 2 cans of regular cream of chicken soup and one can of the 98% fat free cream of chicken soup. I've also substituted light sour cream for regular sour cream. Lastly, I only run every other tortilla through the oil, stacking them so that those that don't go through the oil get oil from those that do.

 

 

 

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