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Cheese & Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Whitney Romi
Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup chopped yellow onion
2 Tbsp. olive oil
2 cupschopped or shredded chicken (cooked)
1 (16oz) can enchilada sauce - divided
3 oz. cream cheese - cut into cubes
1 tsp. cumin
2 cups shredded Mexican blend cheese - divided
8 flour tortillas

Directions:
Directions:
Saute onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese & cumin; cook & stir until cream cheese is melted; add 1 cup of shredded cheese & remove from heat. Divide chicken mixture among tortillas, roll enchiladas up tight & place seem side down in an 9x11" sprayed baking dish. Pour remaining enchilada sauce & cheese over the enchiladas.
Bake at 350 for 15-20 minutes or until all the cheese has melted & enchiladas are heated through.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If using really big tortillas I double the filling.

 

 

 

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