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From: Kelly~WA
Chicken-Chili Enchiladas
Serving Size: 12
6 ounces Cheddar cheese -- shredded
8 ounces Monterey jack cheese -- shredded
1 cup Chicken; chopped -- cooked
3/4 cup Onion -- finely chopped
12 Corn tortillas -- 6 inches
2 cups Chicken broth -- warmed
1 can chili with beans -- (25 oz.)
1 can enchilada sauce -- (10 oz.)
2 cups Sour cream
Preparation Time: 0:30 Grease a 3 quart baking dish. In a medium bowl, mix cheddar cheese, half of the Monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.
In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey jack cheese.
If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream.
Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.
From: Kelly~WA
Chicken-Chili Enchiladas
Serving Size: 12
6 ounces Cheddar cheese -- shredded
8 ounces Monterey jack cheese -- shredded
1 cup Chicken; chopped -- cooked
3/4 cup Onion -- finely chopped
12 Corn tortillas -- 6 inches
2 cups Chicken broth -- warmed
1 can chili with beans -- (25 oz.)
1 can enchilada sauce -- (10 oz.)
2 cups Sour cream
Preparation Time: 0:30 Grease a 3 quart baking dish. In a medium bowl, mix cheddar cheese, half of the Monterey jack cheese, chicken and onion; set aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.
In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey jack cheese.
If making ahead, cover and let stand up to 1 hour. Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot. To serve, dollop with some of the sour cream.
Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.
MsgID: 314017
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-12 - 19
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-12 - 19
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!