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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Nancy DeSchane
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. enchilada sauce
2 c. shredded cooked chicken
1/2 c. thinly sliced green onions
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey jack cheese
1/4 c. sour cream
1 4 oz. can diced green chilies
corn or canola oil as required
1/4 c. chopped fresh cilantro
salt and pepper to taste
12 6"corn tortillas

Directions:
Directions:
Pre-heat oven to 350 degrees. In a medium bowl, mix chicken, green onions, half the cheese, sour cream and cilantro. Stir in half a cup of the enchilada sauce. Season with salt and pepper and set aside. Heat Crisco in a large pan. Fry tortillas, one at a time, until soft (about 10 seconds each side). Drain on paper towels. Spray baking dish with non-stick spray. Spread small amount of sauce on bottom of pan. Spread 2 heaping tbs. of chicken mixture in each tortilla and roll up. Please seam side down, side by side in baking dish. Pour remaining sauce and cheese over top. Bake until bubbling (about 15-20 minutes). Garnish with sour cream, green onions and chopped cilantro.

Number Of Servings:
Number Of Servings:
6

 

 

 

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