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Ruth’s Chicken Enchiladas Recipe

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This recipe for Ruth’s Chicken Enchiladas, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
*Sauce:
1 (49-1/4oz.) Can Cream of Chicken Soup
1 (28oz.) Can Green Chili Enchilada Sauce
1 (40oz.) Can Chili with Beans
1 (40oz.) Can Pinto Beans, drained
Enchiladas:
4 Chicken Breasts, cooked and shredded
6 Lg. Flour Tortillas, torn
2 Lb. Jack Cheese, grated

Directions:
Directions:
Layer sauce, chicken, cheese, and tortillas twice in 10.5” X 15” baking dish. Cover loosely and bake 1 hour at 350º.

Personal Notes:
Personal Notes:
*Note: Makes enough for 2 batches—Mix together and freeze half.

 

 

 

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