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Hall Cook Book
Chicken Enchiladas
Category: Main Dish, Casserole, Mexican / Submtd By: Pam
Hall
Yield: 12 Servings
This is one of my
favorite dishes. -peggy
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6 Cups Cooked Chicken Breast,
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18 Ounce Tomato Sauce
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-Shredded
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12 Flour Tortillas
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1 Cup Celery, Chopped
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12 Ounce Monterey Jack Cheese,
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2 Cups Salsa
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-Shredded
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2 Onions, Chopped
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4 Ounce Diced Green Chilies
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1/2 Cup Canola Oil
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Pepper
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2 Teaspoons Hot Sauce
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Salt
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Sauté celery and onions in
oil.
Combine salsa, chilies, chicken, and celery/onion mixture and stir.
Add salt and pepper to taste. Make enchiladas with tortillas by filling with
chicken mixture.
Open can of tomato sauce. Add hot sauce to tomato sauce to your liking (hot
or less hot).
Arrange enchiladas in an oiled baking pan.
Pour tomato sauce over them spreading out evenly to coat the whole top and
run down the sides.
Sprinkle with shredded cheese.
Bake for about 25 minutes in a 350 oven until cheese melts and enchiladas are
heated through.
Serve.
Per Serving: 326 Cal (55% from Fat, 14% from Protein, 32% from Carb); 11 g
Protein; 20 g Tot Fat; 7 g Sat Fat; 9 g Mono Fat; 26 g Carb; 3 g Fiber; 282
mg Calcium; 2 mg Iron; 800 mg Sodium; 25 mg Cholesterol
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