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Chicken and Cheese Enchiladas Recipe

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

Contributor:  
Contributor:  
Peggy Haynie
Added: Saturday, May 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 corn tortillas
4 c shredded cooked chicken
4 c shredded jack cheese
2 cans diced green chilies
2 onions minced
2 tsp oregano
2 cans tomatillos drained
1 c chicken broth
2 T lime juice
1 tsp ground cumin

Directions:
Directions:
Filling: Mix chicken, 1/2 cheese, 1 can chilies, 1 tsp oregano and set aside.
Tomatillo sauce: Cook onions in oil. Add 1 can chilies, tomatillos, broth, lime juice and and 1 tsp oregano. Whirl in blender until smooth. Simmer 20 min. Salt to taste.
Fry tortillas in oil just long enough to soften. Fill with chicken mixture. Lay seam down in baking dish. Cover with sauce reserving some for serving. Top with remaining cheese. Bake covered for 20 min @ 350.
To serve, spoon a little sauce on plate and serve enchiladas on top.

Personal Notes:
Personal Notes:
These are probably my favorite chicken enchiladas. The green sauce is really...well...mucho bueno.

 

 

 

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