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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Helen Joyce
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 - 6 Chicken Breast
2 tbsp. Water
2 tsp. Cumin
1/2 Cup Milk
8 Oz Cream Cheese
2 tsp. Onion powder
2 Cups Sour cream
3 Cans Cream of chicken soup
4 oz Green Chilies, chopped (opt)
20 6 - 8" Tortillas
16 oz Cheddar Cheese, grated

Directions:
Directions:
Cook chicken breast in 2 tbsp water and onion powder until no longer pink inside. Cool and pull apart or dice in small pieces.

Combine soup and sour cream. Use half of mixture and add chicken, chilies and 1 cup cheese. Along one side of tortillas spread generous amount of filling (about 1/3 cup). Roll up and place seam side down in 2 greased 9" x 13" pan. Spread remaining soup mixture over enchiladas. Sprinkle cheese over mixture. Bake uncovered at 350 about 30 = 45 minutes or until cheese is lightly brown.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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