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Chicken Enchiladas Recipe

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

Nancy Tucker Jones
Added: Saturday, September 1, 2007


1 Chicken, Cooked, boned & chopped
2 cans Cream of Chicken Soup
1 pt Sour Cream
1 sm can Green Chilies, chopped
1/2 t Salt
2 c Cheddar Cheese, grated
1/2 c Green Onion, chopped
12 Corn Tortillas

Mix together: chicken soup, chicken, 3/4 pint of sour cream, green
chilies, salt and onions. Soften tortillas in a small amount of hot
cooking oil for a few seconds. Drain on paper towels. Put a big
spoonful of filling in middle of each tortilla with a small amount of
the grated cheese. Roll tortilla. Place (flap side down) in a long
baking dish that has been lined with a small amount of the filling.
After all enchiladas have been placed in dish, add remaining filling on
top, then add the rest of the sour cream and any grated cheese left.
Bake at 350 for 20- 30 minutes.




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