#1 Creamy Chicken Enchiladas
by Dianne Makovicka from the Brainard NE. Q125 Cookbook 2000
3 large chicken breasts
2 cans cream of chicken soup
1 c. sour cream
1 1/2 tsp minced onion
1 4-oz. can chopped mild green chilis
1/2c. oil
12 tortillas
Cook chicken, remove skin and cut up or shred. Cook soup, sour cream, onion and chilis in saucepan on medium heat for 5 mins. Do not boil. Heat the oil in a skillet. Soften the tortillas in the oil and drain well. Top each tortilla with chicken and 2 Tb. soup mixture. Roll up and arrange in a buttered 9x13" baking dish. Pour remaining soup over top. Bake at 350° for 30 mins.
(Kay's note: I topped it all with some finely shredded Cheddar cheese before baking. I also halved this and baked it in a 8x8" baking dish. It made 4 enchiladas using the large size tortillas. Also, as in the other recipe, I seasoned the chicken with Adobo seasoning (garlic/onion based seasoning- Goyo brand is what I have) and the also the oil in the skillet when heating the tortillas.)
#2 Spicy Chicken Enchiladas
by Kris Hansen, from the St. Vincent DePaul Catholic Church Cookbook 1998
1 lb approximately chicken breasts
1 10oz can enchilada sauce
1 can green chilis
1 pkg corn tortillas
1 8oz pkg shredded cheese
1 small onion, chopped
1 pkg taco seasoning
1 pt sour cream
Debone chicken, cut into this strips and brown lightly in oil. Drain. Combine enchilada sauce, chilies, onions and taco mix in a small pan. Simmer for about 20 mins. Heat each tortilla in oil in a skillet. Drain. Place chicken on tortillas and sprinkle with cheese. Place in greased 9x13" baking dish. Pour sauce over enchiladas to coat and top with leftover cheese. Bake for 20 mins at 375°. Serve with sour cream.
(Kay's note: Instead of the taco seasoning, I just added some cumin and chili powder to the sauce. As in the other recipe, I seasoned the chicken with Adobo seasoning (garlic/onion based seasoning- Goyo brand is what I have) and the also the oil in the skillet when heating the tortillas. These are pretty spicy, so you may want to leave out the chili powder/taco seasoning.)
2 cans cream of chicken soup
1 c. sour cream
1 1/2 tsp minced onion
1 4-oz. can chopped mild green chilis
1/2c. oil
12 tortillas
Cook chicken, remove skin and cut up or shred. Cook soup, sour cream, onion and chilis in saucepan on medium heat for 5 mins. Do not boil. Heat the oil in a skillet. Soften the tortillas in the oil and drain well. Top each tortilla with chicken and 2 Tb. soup mixture. Roll up and arrange in a buttered 9x13" baking dish. Pour remaining soup over top. Bake at 350° for 30 mins.
(Kay's note: I topped it all with some finely shredded Cheddar cheese before baking. I also halved this and baked it in a 8x8" baking dish. It made 4 enchiladas using the large size tortillas. Also, as in the other recipe, I seasoned the chicken with Adobo seasoning (garlic/onion based seasoning- Goyo brand is what I have) and the also the oil in the skillet when heating the tortillas.)
#2 Spicy Chicken Enchiladas
by Kris Hansen, from the St. Vincent DePaul Catholic Church Cookbook 1998
1 lb approximately chicken breasts
1 10oz can enchilada sauce
1 can green chilis
1 pkg corn tortillas
1 8oz pkg shredded cheese
1 small onion, chopped
1 pkg taco seasoning
1 pt sour cream
Debone chicken, cut into this strips and brown lightly in oil. Drain. Combine enchilada sauce, chilies, onions and taco mix in a small pan. Simmer for about 20 mins. Heat each tortilla in oil in a skillet. Drain. Place chicken on tortillas and sprinkle with cheese. Place in greased 9x13" baking dish. Pour sauce over enchiladas to coat and top with leftover cheese. Bake for 20 mins at 375°. Serve with sour cream.
(Kay's note: Instead of the taco seasoning, I just added some cumin and chili powder to the sauce. As in the other recipe, I seasoned the chicken with Adobo seasoning (garlic/onion based seasoning- Goyo brand is what I have) and the also the oil in the skillet when heating the tortillas. These are pretty spicy, so you may want to leave out the chili powder/taco seasoning.)
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