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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Carroll
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 cup sour cream
2 Tbsp marg or butter
1 tsp onion powder
1 tsp chili powder
2 cups diced cooked chicken
1 can chopped green chilies
8 flour tortillas
Shredded Monterey Jack and cheddar cheese

Directions:
Directions:
In bowl combine soup and sour cream. Set aside.
In saucepan, over med. heat combine butter, onion powder, chili powder. Add chicken, chilies, and 2 tbsp of soup mixture. Remove from heat. Spread small amount of soup mixture in bottom of 13x9 pan. To make enchiladas: Along center of each tortilla spread about 1/4 cup of chicken mixture and sprinkle with generous amount of cheese. Fold sides over filling and place in pan. Spread with remaining soup mixture over enchiladas. Cover with foil. Bake 15 minutes. Sprinkle with cheese. Bake, uncovered 5 minutes more or until cheese melts.

 

 

 

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