Monday, October 20, 2008


This recipe is from a friend from Garden Grove. It is her mom's recipe.
I halved the recipe and I also sprinkled cheese on top also.

Linda's Creamy Chicken Enchiladas

18 Soft taco size flour tortillas
1 Costco chicken, de-boned and shredded
3 Cans of condensed cream of chicken soup
2 Cups of sour cream
½ Medium onion, finely chopped
1 large (8oz.?) can diced Ortega chilies
1 Can chopped olives
1 ¼ tsp. Cumin, divided (¾ tsp. and ½ tsp.)
4 cups shredded cheese, divided (2 cups and 2 cups)
Salt and pepper to taste

In a large mixing bowl add the shredded chicken, onion, Ortega chilies, olives, ¾ tsp. cumin, 2 cups shredded cheese, and salt and pepper to taste. In a separate mixing bowl combine the cream of chicken soup, sour cream, 2 cups of cheese, and ½ tsp. cumin. Preheat your oven to 350 degrees. Now before you start rolling up the enchiladas, you should know that this is a BIG recipe and makes one- ½ sheet pan or 2- 9x13 pans. With that in mind, spread a thin layer of the sauce on the bottom of your pans. Get a tortilla and add about ½ cup of the chicken filling to your tortilla, roll it up, and place in the pan seem side down. Repeat until all of the tortillas are used up. Spoon the remaining sauce over the enchiladas making sure to spread sauce around the sides of the pan and with the back of a spoon push sauce in between each enchilada. Put your enchiladas in the oven and cook for about 30 minutes or until bubbly and heated through. Yummy!

1 comment:

Kathryn said...

YUM! I'm making this one soon! :)


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