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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Trina Pace
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell'sİ cream of chicken soup
1 container sour cream (8 oz. )
1 c. Paceİ Picante Sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded Monterey Jack cheese
10 fajita size flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
Directions:
Mix soup, sour cream, picante sauce and chili powder. Then mix 1 c. picante sauce mixture, chicken, and cheese. Spread about 1/4 c. mixture down center of each tortilla. Roll up and place seam-side down in 3-pt. shallow baking dish. Pour remaining sauce mixture over enchiladas. Cover, and bake @ 350ş for 40 min. or until hot. Top with tomato and onion.

 

 

 

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