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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Rena Castro
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1/2 cup of sour cream
1 4oz. can of green chili
1/4 cup of onions (chopped)
2 cups of cheddar cheese (shredded)
2 cups of chicken (cooked, shredded)
8-12 flour tortillas (I use fajita size)

Directions:
Directions:
Add all ingredients together except chicken. Seperate 1 cup of this mixture and set aside. I sprinkle Adoba to the chicken to give it more flavor then add it to the first bowl or main mixture. Fill 8-12 flours tortillas and place in baking dish. Add @ 1/2 cup of milk to the remaining 1 cup of mixture then pour it on top. Bake @ 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can substitute corn for flour tortillas and leave out chili for those who don't like them. I made this at mom & dad's house for Christmas 2006/New Year's 2007.

 

 

 

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