September 21, 2013

Chicken Enchiladas



I made these chicken enchiladas to share with family.  They're fairly easy and yummy.  This recipe is adapted from the Magnolia Manor Collection cookbook.  The Magnolia Manor is a house located in Cairo, Illinois.  It is an outstanding example of Italinate architecture.  The house is maintained by The Cairo Historical Association.  The cookbook is a collection of recipes from friends of The Cairo Historical Association and Magnolia Manor.  


This is green pepper sautéeing  in 1/2 cup of butter.  The recipe calls for green onion as well, but I didn't have any, and I was in a bit of a hurry to get these made and delivered.  


 This is a "back-in-the- day" recipe which calls for cream of mushroom soup, but trust me, it is delicious!



Here's the recipe . . .

Chicken Enchiladas

1 cup chopped green onions, including tops
1/2 green pepper, chopped
1/2 cup butter
4 cups cooked chicken breasts, chopped
2 cups sour cream
2 cans cream of mushroom soup
3 cups shredded Cheddar cheese
10 flour tortillas
Salt and pepper

Melt butter, add onions, green pepper, sautéed until softened.  Add green chili peppers, soup, and sour cream.  Add salt and pepper to taste.  Mix 1/2 cup of sauce with chicken.  Dip each tortilla in remaining sauce to soften.  Fill tortillas with 1/4 to 1/3 cup chicken mixture and roll up.  Pour remaining sauce over filled tortillas, sprinkle cheese on top.  Bake at 350 degrees for about 20 to 25 minutes.  

Serve to family and friends!







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