"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Enchiladas, by Cheryl Watts, is from May I Have That Recipe ?,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 roast chicken, shredded 1/2 c. cream of chicken soup 1c. sour cream 3/4 c. sharp grated cheddar cheese 1 c. Monterey/jack/cheddar mix 1 can chopped green chilies 1 T. chopped onion 1/4 c. or more white cheese dip Pkg. Tortillas
Combine first 7 ingredients. Place 1/2 c. mixture on each tortilla. Roll and place seam down in a greased 9x13 pan. Pour cheese dip over top. Bake at 350º for 30-40 minutes or bubbly.
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