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Cream Cheese Enchiladas Recipe

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This recipe for Cream Cheese Enchiladas, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz cream cheese
1-1/2 c. salsa
1-2 cans of diced green chilies
1 can pinto beans (drained)
Cayenne pepper, to taste
2-3 c. cooked shredded chicken
Flour tortillas
Shredded cheese
Olives
Sour cream

Directions:
Directions:
Preheat oven to 350. Spray non-stick cooking spray in 9x13" baking dish. In microwavable bowl, mix cream cheese, salsa, and green chilies. Microwave to melt cream cheese. Stir in cayenne pepper, chicken and drained pinto beans. Fill tortillas with mixture and place in baking dish. Cover with shredded cheese and bake for 20-25 minutes or until hot and bubbly. Top enchiladas with salsa, sour cream and olives.

Personal Notes:
Personal Notes:
You can also add a can of cream of mushroom soup to mixture to make more saucy.

 

 

 

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