"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Siler
Added: Thursday, March 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 (8-inch) flour tortillas
3 cups cooked chicken, finely chopped
2 cups Monterey Jack cheese with peppers, shredded
11/2 cup sour cream, divided
1 can (4.5 oz.) green chilies, chopped and drained
1 cup LaVictoria green taco sauce
Toppings: tomatoes, green onions, sliced olives, cilantro (all chopped)

Directions:
Directions:
Coat a 9x13x2 inch baking dish with vegetable spray. Combine chicken, cheese, 1/2 cup sour cream and chopped chilies. Spoon mixture evenly over tortillas and roll up. Arrange seam side down in dish. Bake for 20-30 minutes at 350 or until heated through. Stir together remaining cup of sour cream and taco sauce and spoon over hot enchiladas. Top enchiladas with suggested toppings if desired.

 

 

 

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