10. Vintage Recipes
Be sure to check out our vintage recipe archive online at:
http://bit.ly/1vDXn6h. Over 1200 wonderful vintage recipes are listed. Email
recipes@tias.com if you would like to submit a recipe.
As with collectibles, people also have very strong feelings about foods from
their past. Sometimes these special recipes get lost. This section is to help
people who are looking for lost recipes from their past. If you submit a
request, please include the geographical region where you tasted the recipe.
If you have a vintage recipe request send it to recipes@tias.com and we might
just publish it here.
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them here: http://www.tias.com/books/cooking/
Be sure to check out our vintage kitchen collectibles section online at:
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Email recipes@tias.com if you have a vintage recipe you'd like to share or if
you're looking for a recipe!
--
Thank you, Carol T of Cullman, AL, for this recipe!
Cheesy Chicken Enchiladas
2 1/2 cups chopped cooked chicken breast 2 cups (8 ounces) pre shredded
4-cheese Mexican blend cheese 1 2/3 cups plain yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper 1 (10 3/4-ounce) can cream of chicken
soup undiluted 1 (4.5-ounce) can chopped green chilies, drained 8 (8-inch)
flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded sharp cheddar cheese 1/4 cup chopped green
onions
1. Preheat oven to 350F
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture;
set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a
time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5
seconds on each side or until toasted and soft. Remove from pan; arrange 1/2
cup chicken mixture down center of tortilla. Roll jelly-roll style; place
filled tortilla, seam side down, in a 13 x 9-inch baking dish coated with
cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and
remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over
enchiladas. Cover and bake at 350F for 20 minutes. Uncover; sprinkle evenly
with cheddar cheese and green onions; bake an additional 5 minutes or until
cheese melts.
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--- BBBS/Li6 v4.10 Dada-2
* Origin: Prism bbs (1:261/38)
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