GRANNY RUTH'S CHICKEN ENCHILADAS

Eddie Jordan

By
@EDWARDCARL

Mom made this Chicken Enchilada at least once a week for put luck at Worship serves. It was the first dish people would go to. There was never any left to take home.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
Serves 6 to 8
Prep:
15 Min
Cook:
30 Min
Method:
Convection Oven

Ingredients

2
whole chickens, roasted and deboned
1 medium
onion chopped
1 pkg
Longhorn cheese, grated
1- 10 oz
pkg. medium corn tortillas
2 can(s)
cream of mushroom soup
1 pkg
sour cream (16 oz.)
1 can(s)
green chilies (14 oz.)

Step-By-Step

1Roast chickens and bone set aside.

2Saute the onion take off heat and add half the cheese. Spread on corn tortillas and roll with half the chicken Place in casserole dish.

3For the sauce, mix soup, sour cream, remaining boned chicken, and green chilies. Pour over tortillas.

4Grate remaining cheese over top. Bake in a 350 degree preheated oven for 30 minutes. Serves 6 to 8.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Southwestern