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Chicken Sour Cream Enchiladas Recipe

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

Sherri Snedecor
Added: Saturday, September 8, 2007


1 lb. fajita chicken meat (cooked and chopped)
2 cans cream of mushroom soup
1 8-oz. sour cream
1 4-oz. chopped green chilies
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic salt
2 c. cheddar cheese (shredded)
1 c. white onion (chopped)
1 can enchilada sauce
1 dozen corn tortillas

Combine soup, sour cream, chilies, salt, pepper, and garlic salt. Mix well, and heat. In another bowl, combine cheese and onion. Pour enchilada into deep plate or pie pan.

Dip tortilla in enchilada sauce, then spoon in 1 1/2 tsp. each of chopped chicken, soup mixture, and cheese mixture. Roll up and place closed side down in baking dish. Repeat to use all tortillas. Top with remainder of soup mixture and then cheese.

Bake at 350 for 25-30 until bubbly and browned.




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