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Chicken Enchiladas

Posted by on Jun. 20, 2007 at 6:53 AM
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Shred chicken (I bake a whole chicken & use all that)
1 can Cream of celery
1 small can green chillies
1 cup milk
2 cups  shredded cheddar cheese
   **Mix all that together.**
 
Then tear apart corn tortillas and place them on bottom of 9x13 pan. Spoon half of mixture over the tortillas. Then add another layer of tortillas. Then spread the rest of the mix of top. Lastly, top with 1 to 2 cups shredded cheese. Bake at 350 for 40min. Enjoy!!

Sometimes I put black olive slices on top.
 
by on Jun. 20, 2007 at 6:53 AM
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Replies (1-2):
momofj
by on Jul. 19, 2007 at 5:07 PM
Sounds wonderful, I have one that is a little different.


grilled chicken breast strips
1 can cream of chicken
1 8 oz sour cream
1 can rotel tomatoes
shredded cheddar
flour tortillas


Mix soup, sour cream and chicken.  Spoon into tortillas.   Lay in a casserole dish, and spread remaing sauce over tops of enchiladas.  Sprinkle with cheddar cheese and drained rotel tomatoes.  I make a few of these at a time and freeze some for future use.   Very yummy, comfort food with a kick!  
noahwsmommy
by Group Owner on Jun. 4, 2008 at 10:06 AM
Just saw this post...both sound awesome....I have one I've done...

1 1/2 lbs chicken shredded ( i used one of those rotisserie chickens from the grocery store)

1 onion peeled and chopped
7 oz can chlles
16 oz container sour cream
1 can cream of chicken soup
3 cups shredded cheese...I used the mexican style cheese
10 flour tortillas

mix chiles, 3/4 of the sour cream, and soup.  Take 1/4 of that mixture and mix with the chicken..  fill tortillas with one scoop of the mixture and handful of cheese.  spread 1/4 of mixture on bottom of greased baking dish...put each rolled enchilada on top of mixture.  Cover with remaining sauce...bake covered with foil for 30-35 minutes...last 5 minutes take off foil...sprinkle with cheese for a cheesy bubbly top...
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