3 chicken breast halves
16 oz can tomatoes,chopped
10 oz can cream of chicken soup
4 oz can chopped green chilies
1 cup chopped onion or onion salt
2 cup shredded cheddar cheese
1 tsp ground cumin
1/2 tsp garlic powder
12 corn tortillas
A Recipe for
Chicken Enchiladas
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Chicken Enchiladas is one of thousands in the Recipes-to-go Ethnic Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This is a recipe for Chicken Enchiladas from the recipe cookbook of Recipes-to-go (Ethnic)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Food Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Food Tip |
Food Tip |
Cover chicken with water and simmer for 30 minutes. Cool, bone,and
cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and
garlic powder. Dip tortillas into broth left from boiling chicken,
place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll
up and place seam side down in baking pan. After all are filled and
rolled, Pour remaining sauce evenly over enchiladas and sprinkle with
remaining cheese. Bake at 350 until cheese is melted(about 20
minutes).
Serves: 4
Chicken Enchiladas Recipe brought to you by Recipes To-Go