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Chicken Enchiladas
from Gail Hyde's kitchen
Don Ruhl and I were refilming my material on "Coping" for Worldl Vide Bible School in March 2006. It took two weeks to film 30 lessons. The folks at congregation where the Rudy and Sharon Cain attend took pity on them for having to put us up for two weeks. Gail and Dart Hyde invited us over one evening for dinner. There are probably as many ways to fix chicken Enchiladas as there are recipies for meat loaf and spagetti sauce. My wife fixes a great chicken Enchiladas, but I must say Gail's are in a tie for first place.
Ingredients:
2 to 3 large chicken breasts
1 can cream of mushroom soup
3/4 cup evaporated milk
1/2 lb. Velveeta cheese
1 pkg. green onion dip mix (or onion dip mix)
1 small can green chilies
1 small jar pimentos (optional)
1/2 lb. cheddar cheese, grated
1 cup chopped onion
1 dozen tortillas or more depending on how large you make each enchilada
1/2 cup oilDirections:
1. Boil chicken breasts until done. Debone and cut in small cubes. Save chicken broth.
2. Heat soup, milk and Velveeta cheese over medium heat until melted. (I use a thick pot to prevent scorching) Stir often. Add onion dip mix, green chilies, choped pimentos and 1 & 1/2 cups chicken broth.
3. Combine cubed chicken, onions, cheddar chees and 1/3 sauce mixture.
4. Take a small sauce pan and combine 1/2 cup oil and 1/2 cup water.
Bring to medium heat and dip corn tortillas in this mixture. Just long
enough to soften the tortillas, so they will roll easily.
5. Place chicken mixture in tortilla and roll up. Place in oblong pan -
9" x 12" pan. Pour remaining sauce on top of the enchiladas. Cover
with foil.
6. Bake at 350 degrees for 30 minutes - until bubbly.ENJOY!!!!
Thanks Gail.