Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 2 person(s).

Chicken Enchiladas

Chicken Enchiladas Categories: Casseroles|Main dishes|Poultry|Viviano Family Recipes
Nb persons: 0
Preparation time:
Total time:
Source: Rose Viviano

    4  chicken breasts
    1 teaspoon  salt
    1  chicken bouillon cube
     cup  ripe olives, chopped fine
    2-5  jalepeno peppers, chopped
    4  green onions, chopped
    1 16-ounce container  sour cream
    2 cups  longhorn cheese, grated
    10 large  soft tortilla shells or 12 small ones
    2 cups  chicken stock
    1 can  cream of mushroom soup
    1 can  cream of chicken soup

Enchiladas: Boil chicken in water with salt and bouillon cube. Reserve stock. Cut chicken into bite-size cubes. Mix chicken, olives, peppers, onions, sour cream, and 1 cup longhorn cheese together. Fill tortilla shell and place shells in greased 3-quart casserole dish.

Topping: Mix together chicken stock and soups. Pour this mixture over filled tortillas. Sprinkle remaining 1 cups longhorn cheese on top.

Bake uncovered at 350?F for 45 minutes.

Enjoy. From Rose Rieser.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact