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.


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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.)

Directions Step-By-Step

1
Roast chickens and bone set aside.
2
Saute the onion take off heat and add half the cheese. Spread on corn tortillas and roll with half the chicken Place in casserole dish.
3
For the sauce, mix soup, sour cream, remaining boned chicken, and green chilies. Pour over tortillas.
4
Grate 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