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Scrumptious Chicken Enchiladas Recipe

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This recipe for Scrumptious Chicken Enchiladas, by , is from Wanda Pinkert's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wanda Pinkert
Added: Thursday, February 7, 2008


12 corn tortillas
1 small can white chunk chicken
1 small onion, chopped
1/2 to 1 lb. longhorn style cheddar cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 stick oleo
1 tsp. picante sauce (more if desired)
1 small can chopped green chiles
salt, pepper, garlic salt as desired
1/2 pt. sour cream

Dip corn tortillas in hot oil in skillet until soft, then drain. In a large skillet, saute onion in oleo. Add chicken, soups, 1/3 of cheese, picante, chiles, sour cream and seasonings. Stir and heat until hot. A small amount of milk may be added if mixture is too thick. Dip approximately 2 tbsp. of mixture and put in tortilla, roll up and arrange close together in a casserole dish. A toothpick can be used to keep the tortilla together. Pour any remaining meat mixture over top of enchiladas and put grated cheese heavily on top. Cook at 350 for 30-45 minutes.




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