cooking=love
Assistant Cook
Chicken Enchiladas
1 cooked Chicken, de-boned and shredded.
½ Onion-chopped
2 Cloves of garlic
1 can-cream of celery soup
1 can-cream of chicken soup
½ can of chicken broth 6-7 oz.
2 large fresh jalapenos
10-12 corn tortillas
Cilantro to taste
12 oz pkg of shredded Monterrey jack cheese
Boil jalapenos in water until soft. Remove the stems and seeds and place in blender with onion, garlic, the cans of celery and chicken soup, chicken broth and cilantro. Add salt and pepper to taste. (If you want a much hotter recipe, boil jalapenos in broth you are using.)
Heat tortillas in microwave or place in hot fat until soft, place chicken and a little sauce inside and roll up. Place in pan seam side down. Top with remaining sauce and cheese. Bake in a 350-degree oven for 25-30 minutes until bubbly.
1 cooked Chicken, de-boned and shredded.
½ Onion-chopped
2 Cloves of garlic
1 can-cream of celery soup
1 can-cream of chicken soup
½ can of chicken broth 6-7 oz.
2 large fresh jalapenos
10-12 corn tortillas
Cilantro to taste
12 oz pkg of shredded Monterrey jack cheese
Boil jalapenos in water until soft. Remove the stems and seeds and place in blender with onion, garlic, the cans of celery and chicken soup, chicken broth and cilantro. Add salt and pepper to taste. (If you want a much hotter recipe, boil jalapenos in broth you are using.)
Heat tortillas in microwave or place in hot fat until soft, place chicken and a little sauce inside and roll up. Place in pan seam side down. Top with remaining sauce and cheese. Bake in a 350-degree oven for 25-30 minutes until bubbly.
