I need a good chicken enchilada recipe. Thanks!

-- Karen (mountains_mama2@hotmail.com), February 08, 2002

Answers

My friend Linda does. I'll have to call her, it's well worth the wait.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), February 09, 2002.

Here is one for cheesy sour cream chicken enchiladas - these freeze well.

2 cups chopped cooked chicken

2 cans chopped green chilies, to taste

2 cans cr. of chicken soup

8oz. sour cream

flour tortillas

cheese

Put soup, sour cream and chilies in pan and heat through. Add chicken. Spoon 1-2 T. per tortilla and roll. Should make 10-12 enchiladas. Cover top with any left over filling sauce and sprinkle with cheese to taste. Cook at 350 for 30 minutes. If you freeze these, don't add cheese on top until ready to cook.

-- Ivy in NW AR (balch84@cox-internet.com), February 09, 2002.

I make mine almost the same as Ivy, but I add sliced black olives and chopped green onions. I used to role each one til I discovered that while being dished out of the pan, they aren't always served whole. (some take partial servings). SO now I layer the enchilada ingredients in the pan. This is so much quicker, the ingredients are the same and everyone helps themselves to how much they want. Happy cooking!

-- cowgirlone in OK (cowgirlone47@hotmail.com), February 10, 2002.