"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken- Chicken Enchiladas Recipe

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This recipe for Chicken- Chicken Enchiladas, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimae Kenney
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 cup chicken broth
1 pint half and half cream
1 4 oz can mild green chilies (optional)
Approx. 2 lbs cooked chicken meat
1 pkg. tortillas
2 lbs. shredded cheese (any kind)

Directions:
Directions:
Combine chicken, 1 lb. of shredded cheese and chilies. fill tortillas with chicken mixture. Place in sprayed pan, seam side down. combine shoup, cream and broth. Pour over tortillas. Sprinkle with remaining 1 lb. of cheese. Bake 25 min. at 350.

 

 

 

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