Special Feature: Products Sally Recommends

Chicken Enchiladas

by Sally Bernstein

Serves 10


1 dozen corn tortillas
½ cup chopped onion
1 can tomatoes and chilies (10 oz. Renown)
2 cups diced cooked chicken
1–½ pt. sour cream
½ cup chicken stock
½ lb. grated Monterrey Jack cheese


In a 3 quart baking dish, layer the following:

½ tortillas (torn into pieces)
½ chopped onions
½ can tomatoes & chilies
salt (to taste)
½ chicken
1 pt. sour cream

Repeat with 2nd layer of each and top with ½ pt. sour cream mixed with the chicken stock. Sprinkle cheese over the top.

Cover with foil and bake 20-25 minutes in a 350º oven.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory