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Chicken Enchiladas Recipe

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

Nicole Robinson - Wife of Cpl Joseph Robinson
Added: Tuesday, September 9, 2008


2 boneless skinless chicken breasts
1 Tomato
1 can Green Chilis
2 cans Cream of Chicken Soup
1 pkg. Colby Cheddar cheese
20 Soft Shell Flour Tortillas

Boil chicken until cooked.
While chicken is boiling, pre-heat oven to 350F
Dice tomato and mix in a bowl with the soup and green chilis (use green chilis to taste).
Fill another bowl with pieces of lettuce and grate block of cheese into a separate bowl.
Dice cooked chicken and mix in with soup mixture.
Heat vegetable oil in a large skillet.
Once oil is warm, submerge tortilla shell in oil until shell starts to bubble.
Remove shell and place on large plate.
Add ~1 tablespoon soup mixture to middle of shell, sprinkle with lettuce, roll and place in a large casserole dish. Repeat until dish is full.
Cover enchiladas with cheese and bake in oven ~20 minutes until cheese is melted.
Serve warm.




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