10. Vintage Recipes

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--

Thank you, Carol T of Cullman, AL, for this recipe!

Cheesy Chicken Enchiladas

2 1/2 cups chopped cooked chicken breast 2 cups (8 ounces) pre shredded
4-cheese Mexican blend cheese 1 2/3 cups plain yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper 1 (10 3/4-ounce) can cream of chicken
soup undiluted 1 (4.5-ounce) can chopped green chilies, drained 8 (8-inch)
flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded sharp cheddar cheese 1/4 cup chopped green
onions

1. Preheat oven to 350F
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture;
set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a
time, brush oil over both sides of tortilla.  Add tortilla to pan; cook 5
seconds on each side or until toasted and soft.  Remove from pan; arrange 1/2
cup chicken mixture down center of tortilla.  Roll jelly-roll style; place
filled tortilla, seam side down, in a 13 x 9-inch baking dish coated with
cooking spray.  Repeat procedure with remaining 7 tortillas, remaining oil,
and remaining chicken mixture.  Spread reserved 1 cup chicken mixture evenly
over enchiladas.  Cover and bake at 350F for 20 minutes.  Uncover; sprinkle
evenly with cheddar cheese and green onions; bake an additional 5 minutes or
until cheese melts.
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--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)