• T.O.H. Dailt Recipe - 377

    From Dave Drum@1:18/200 to All on Fri Feb 23 17:20:16 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Joanna Gaines' Chicken Enchiladas
    Categories: Poultry, Cheese, Chilies, Herbs, Citrus
    Yield: 6 servings

    10 oz Can mild green enchilada
    - sauce
    10 1/2 oz Can cream of chicken soup
    8 oz Sour cream
    4 c Rotisserie chicken;
    - shredded
    4 oz Can diced green chilies
    14 oz Bag grated mozzarella
    - cheese
    10 (10") soft flour tortillas
    1 Vine-ripened tomato; in 1/4"
    - dice
    1/2 c Chopped fresh cilantro
    1 Lime; in wedges

    Place one of your oven racks in the top third of your
    oven and set @ 350ºF/175ºC.

    Spray a 13" C 9" X 3" baking dish with vegetable oil.

    In a large bowl, whisk together the enchilada sauce,
    chicken soup and sour cream. Scoop 1/2 cup of sauce into
    the baking dish.

    In another bowl, combine the shredded chicken and the
    can of green chiles. Mix well and set aside.

    Set aside 2 cups of shredded mozzarella for topping the
    dish. Put the rest in a bowl.

    To assemble the enchiladas, sprinkle some mozzarella on
    a tortilla, then add some shredded chicken and chiles.
    Tightly roll up the tortilla and place it seam side down
    in the prepared pan. Continue with the remaining
    tortillas, placing them in the dish as they’re finished.
    Press them up against one another tightly so they fit in
    a single layer.

    Pour the remaining sauce over the filled tortillas.

    Bake the enchiladas uncovered for 20 minutes. Remove
    from the oven and top with the remaining mozzarella.
    Bake for another 15 minutes or so, until the cheese is

    Sprinkle the enchiladas with chopped cilantro. Serve
    with the tomatoes and lime wedges as a garnish, and
    Spanish rice and refried beans as sides.

    Joanna Gaines; Ruidoso, NM

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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