Rio Verde Chicken Enchiladas

4 Servings

Try this Rio Verde Chicken Enchiladas recipe, or post your own recipe for Rio Verde Chicken Enchiladas

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rio Verde Chicken Enchiladas Ingredients

2 Whole cooked chicken	8 Corn tortillas
1 c Chopped onion	2 c Heavy cream
1 c Grated Jack cheese	4 Eggs
1/4 c Grated Parmesan cheese	2 c Grated Chedder cheese
1/4 c Vegetable oil

Instructions for Rio Verde Chicken Enchiladas

Preheat oven to 350F Combine chicken, onion and white cheeses. Heat oil and fry tortillas until just soft. Drain on paper towels. Divide chicken mixture between the tortillas, roll tortillas and place seam side down in a medium baking dish. Beat together salsa, cream and eggs. Cover tortillas with sauce, top with chedder cheese. Bake 30 min. You can garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes or chopped black olives. [From Meltdown -- the official Firey Foods Show Cookbook, by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)]. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized