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:   
   http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html   
      
   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)