Kristen posted 01-12-99
Chicken Enchiladas
3-4 chicken breasts, boneless, skinless, and cubed
1/2 cup onion
1 tsp. cumin
1 (10 oz.) can enchilada sauce
1 (16 oz.) can tomato sauce
1 package flour tortillas (soft taco size)
1/2 tsp. oregano
1/2-3/4 lb. Jack or cheddar cheese, grated
Brown meat and onion and add seasonings. Drain fat then add sauces and oregano. Simmer ten minutes. Spray a 9x13 or two 8x8 baking dishes.Spread a spoonful of meat sauce in bottom.
Put a small amount of sauce in each tortilla and roll up. When pan is full, spread remaining sauce on top and sprinkle with cheese. Bake at 350 for 30 minutes or until cheese is melted. Serve with cour cream and olives, if desired. Can make ahead and freeze.
Turkey Enchiladas (or chicken)
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups chopped turkey or chicken
10-12 (6 inch) corn tortillas torn into bite size pieces
1 (4 oz.) can diced green chiles, drained
1 (10 3/4 oz.) can cream of chicken soup
1 tsp. pepper
1 cup shredded cheddar
1 cup shredded Jack
1 cup salsa
Combine onion, chicken broth, and celery. Simmer 5-6 minutes.
In a large bowl, stir undrained onion mixture, meat, tortillas, chilis, soup, and pepper. Reserve and set aside half of each cheese. Stir remaining cheese into tortilla mixture. Pour into lightly greased 9x13 or two 8x8 pans. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand for 5 minutes.