"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy White Chicken Enchiladas Recipe

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This recipe for Creamy White Chicken Enchiladas, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Thursday, October 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chopped chicken
1 4-ounce can diced green chilies
1 can cream of chicken soup
1 packet onion soup mix
1 8-ounce container sour cream
12 flour tortillas

Directions:
Directions:
Combine all ingredients except for flour tortillas. Fill flour tortillas with chicken filling and roll up. Place in 9x13x2-inch pan. Top with grated cheese. Bake at 350 for 20 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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