"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

SOUR CREAM CHICKEN ENCHILADAS Recipe

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This recipe for SOUR CREAM CHICKEN ENCHILADAS, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
8 oz sour cream
12 corn tortillas
2 cups shredded chicken
1/2 lb cheddar cheese

Directions:
Directions:
1. Heat oven to 350. Combine chicken soup and sour cream to form sauce.

2. Heat tortillas until warm; fill each with tablespoon of sauce, chicken, and cheese. Roll and place in pyrex pan. Cover with remaining sauce and sprinkle with cheese.

3. Bake 25 to 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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