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Mild Cheesy Chicken Enchiladas Recipe

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This recipe for Mild Cheesy 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:  
Becky Garfield
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cubed, cooked chicken meat
1/4 cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes
1/2 cup black olives

Directions:
Directions:
Preheat oven to 350 F (175 C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I don't use the olives for mine, but I do use avocado or tomatoes!

 

 

 

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