tosca
Inactive
Chicken Enchiladas
3 cups of chopped chicken meat
1 package of medium flour tortillas
1 onion, chopped fine
2 stalks of celery, chopped fine
1 can of large black olives, sliced
1 can of enchilada sauce (mild)
1 can cream of mushroom soup
1/2 pint of sour cream
1 8 oz package of unsoftened cream cheese
3/4 cup chorizo mexican sausage (ask your butcher) chopped fine
1 cup of grated monterey cheese
1/2 cup sauteed almonds (use butter)
Saute onions and celery in butter, at low heat. Add chopped chorizo and saute gently and toss in chicken and remove from heat. Cut the cream cheese into small pieces and toss into the chicken mixture (not easy folks). Add 1/2 of the sliced black olives.
Mix and heat, on low, enchilada sauce and mushroon soup in small pan; remove from heat and add 1/2 of the sour cream. While the sauce is warm, dip the tortillas into the sauce mixture and fill each tortilla with chicken filling, place in a pan (already greased) and place the enchilada seam-side down. Continue until you have filled the large, flat pan. Pour remaining sauce over all; sprinkle with olives. Cover and bake at 325 for 40 minutes (check on this before time is up). Remove from oven and sprinkle with cheese, cover and allow to sit at room temp for at least 15 minutes (if you can stand to wait!). Dollop with toasted almonds and sour cream and serve.
3 cups of chopped chicken meat
1 package of medium flour tortillas
1 onion, chopped fine
2 stalks of celery, chopped fine
1 can of large black olives, sliced
1 can of enchilada sauce (mild)
1 can cream of mushroom soup
1/2 pint of sour cream
1 8 oz package of unsoftened cream cheese
3/4 cup chorizo mexican sausage (ask your butcher) chopped fine
1 cup of grated monterey cheese
1/2 cup sauteed almonds (use butter)
Saute onions and celery in butter, at low heat. Add chopped chorizo and saute gently and toss in chicken and remove from heat. Cut the cream cheese into small pieces and toss into the chicken mixture (not easy folks). Add 1/2 of the sliced black olives.
Mix and heat, on low, enchilada sauce and mushroon soup in small pan; remove from heat and add 1/2 of the sour cream. While the sauce is warm, dip the tortillas into the sauce mixture and fill each tortilla with chicken filling, place in a pan (already greased) and place the enchilada seam-side down. Continue until you have filled the large, flat pan. Pour remaining sauce over all; sprinkle with olives. Cover and bake at 325 for 40 minutes (check on this before time is up). Remove from oven and sprinkle with cheese, cover and allow to sit at room temp for at least 15 minutes (if you can stand to wait!). Dollop with toasted almonds and sour cream and serve.