"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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.

Liz Kirkby
Added: Wednesday, April 11, 2007


1 can cream of chicken soup
1/2 can cheddar cheese soup
1 can diced green chilies
1/2 pt. sour cream
1 c milk

12 soft flour tortillas
1 lb chicken, cooked and shredded
8 oz cheddar cheese
1 sm can sliced olives
1 sm can mushrooms

Coat caserole dish with 1/4 c of sauce. Coat 1 shell on both sides with sauce; fill with chicken mixture. Roll shell and place in dish. Repeat with remaining shells. Top with remaining sauce. Cook for 20 minutes in a 400 degree oven. Spread jack cheese and return to oven until cheese is melted.




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