"The belly rules the mind."--Spanish Proverb

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerry Durkin
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 c cream of mushroom soup
1 sm can green chilies (chopped)
1 c sour cream
4-6 chicken breasts (cooked and cut up
1 pkg flour tortilla shells
1lb grated cheddar/jack cheese

Directions:
Directions:
Spray bottom of 9 x 13 glass baking pan with Pam. Combine soup, chilies, sour cream and 1 cup grated cheese with cut up chicken pieces.
Place large scoop of mixture in middle of flour tortilla shell and roll up. Line the rolled tortilla in the baking pan and spread remaining mixture over top. Cover and Bake at 350 for 45 minutes. Sprinkle additional cheese over top to melt during last 5 minutes of cooking. Serve on plate surrounded with tortilla chips and salsa.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
We served this recipe at the Columbian Garden Espresso

 

 

 

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