"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Oades
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless skinless chicken breasts
8 soft tortilla shells
1 cup picante sauce of choice
1 cup sour cream
1 can of cream of chicken soup
2 Tablespoons chili powder
1 cup monterey jack cheese
cup pepper jack cheese (to make it a little spicy)

Directions:
Directions:
Cook chicken and cut into cubes. In a mixing bowl combine picante sauce, soup, sour cream and chili powder and mix well. Reserve cup of mixture. Then add cubed chicken and cheeses to remaining mixture. Roll in tortillas and bake @ 350 for 30 minutes (covered). Then spread reserve mixture on top of enchiladas and bake for additional 10-15 minutes (uncovered).

Number Of Servings:
Number Of Servings:
4

 

 

 

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