"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

Chicken Sour Cream Enchiladas Recipe

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This recipe for Chicken Sour Cream Enchiladas, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzie Conley
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 cup sour cream
1 sm. can diced green chilis
1 med. chopped onion
4-5 boneless chicken breasts
8 oz shredded cheddar cheese
1 dozen corn tortillas

Directions:
Directions:
Cook chicken & cut up into bite sized pieces.
Combine above ingredients (except cheese) in large saucepan and heat.

Meanwhile, soften tortillas by brushing with oil and warming in small skillet. Place on paper towels.

Fill and roll tortillas with chicken mixture adding some cheese to each. Place in a 9 x 13 baking dish and top with extra sauce and cheese.

Bake uncovered at 350 for about 40 mins or until hot and bubbly throughout.

Personal Notes:
Personal Notes:
This make a lot of enchiladas. I usually make it into two square baking dishes: one to eat that night and the second to freeze for another night.

 

 

 

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