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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MOM'S CHICKEN AND CHEESE ENCHILADAS Recipe

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This recipe for MOM'S CHICKEN AND CHEESE ENCHILADAS is from Campbell & Indrelunas 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:  
Two cans or jars of enchilada sauce, red and green
Two rotisserie chickens shredded (Adam prefers shredded beef)
Two large bags of shredded Mexican cheese
Roasted fresh green chile; canned can be used
About one large, sweet onion chopped finely
Corn tortillas
Directions:
Directions:
Makes one large pan of red and one of green

Heat some grapeseed oil in a skillet. Warm corn tortillas in the oil to slightly cook them, but do not let them get crispy. Dip the warmed tortillas into red or green enchilada sauce covering both sides. I like Herdez or Rick Bayless sauces, but any will be fine.

Assemble with whatever fillings you like. I typically use rotisserie chicken shredded, Mexican cheeses in the bag shredded, onion and green chiles. Top with remaining red or green sauce and top with cheese.

Bake immediately if you can at 350 degrees until warm covered in foil Remove the foil for the last five minutes if you want to brown the cheese. To make in advance, pre-bake at 350 for about 15 minutes to set. Cool and refrigerate until ready to serve. Warm at 350 until done.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
I would always make a batch of chicken and one of beef for Adam.

 

 

 

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