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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Padula
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10.75 oz) can of cream of chicken soup
1 8 oz. container of sour cream
1 can (4.5 oz) chopped green chilies
Flour Tortillas
3 c. shredded cheddar cheese
3 c. diced, cooked chicken

Directions:
Directions:
Heat oven to 350. Spray a 13 x 9 dish with cooking spray.

In sperate bowl, combine soup, sour cream and chilies.

Spoon 2 tablespoons soup mix down each tortilla. Reserve 1/2 cheese. Top with 1/4 cup chicken and 1/4 cup cheese. Fold sides of tortilla and place seam side down. Spoon remaining soup mixture on top. Cover tightly with foil.

Bake 30-40 minutes until hot and bubbly.

Remove from oven. Uncover, sprinkle with remaining cheese. Return to oven for 5 min or until cheese melts and browns.

Serve with lettuce and tomato on top (if desired).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min.

 

 

 

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