This recipe for Chicken Enchiladas, by Debra Myers, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken 1- 4 oz. diced green chilies 1/2 onion diced 12 flour tortillas 1- 16 oz. sour cream cheddar cheese grated 2 cans cream of chicken soup
Mix chicken, green chilies, sour cream, soup and onions. Save 1 1/2 cups of mixture. Divide rest of mixture into the twelve tortillas and roll. Place all tortillas in pan. Pour saved mixture over top. Sprinkle grated cheese and diced olives on top. Bake one hour at 350º.
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