3 chicken breasts, cooked
    2 cans cream of chicken soup, undiluted
    1 4-oz can of diced green chiles
    1/3 soup can of water
1 12-oz can evaporated milk
onion, chopped
1 cup sour cream
1 lb. grated Monterey Jack cheese
1 dozen corn tortillas, buttered on one side and cut in quarters
 
   
 
  Saute onion in butter, add chiles and cook until tender. Add soup, water and milk and bring to bubbling boil. Stir in sour cream.
 
Line 13 x 9 Pyrex dish with half of the quartered tortillas. Layer with chicken, chile/soup mixture, then grated cheese. Repeat layers (tortillas, chicken, chile/soup mixture, cheese).
Bake at 325 degrees for 30 minutes.
 
Can be made ahead and frozen. You can also use 98% fat-free soup and low-fat evaporated milk.
 
Named for Carlos Esqueda, for the chicken enchiladas served at the Fiesta in Arizona.
Recipe courtesy Mozelle Ault, Mesa, AZ.
 
 
 

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