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Chicken Enchiladas Recipe

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

Marlene "Gail" Polk-Pearson
Added: Sunday, October 12, 2008


4 boneless, skinless Chicken Breast halves
1 onion, chopped
8 oz. Sour Cream
2 C. shredded Cheddar cheese, divided
1 Tbsp. dried Parsley
1/2 tsp. dried Oregano
4 oz. chopped Green Chili Peppers
1/2 tsp. ground Black Pepper
10 oz. can Enchilada Sauce, divided
1/2 tsp. Salt, optional
1/2 C. Water
1 Tbsp. Chili Powder
1 clove Garlic, minced
10-3/4 oz. can condensed Southwest Pepper Jack Soup
8-10 inch Flour Tortillas

Preheat oven to 350
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and the juices run clear. Cube the chicken and return it to the skillet.
Add the onion, sour cream, 1 C. cheddar cheese, parsley, oregano, green chili peppers and black pepper. Gently mix ingredients together. Heat on low until cheese melts. Stir in 1/2 of the can of enchilada sauce, salt, water, chili powder and garlic; simmer over low heat until well combined; set aside.
In a small bowl, whisk together the remaining 1/2 can of enchilada sauce with the can of Southwest Pepper Jack soup.
Divide chicken mixture evenly among the tortillas, place chicken mixture in a line across tortilla and roll up. Place filled tortillas seam-side down in a 9"x13" baking dish. Cover with enchilada sauce mixture and sprinkle with 1 C. cheddar cheese. Bake uncovered for 20 minutes. Cool 10 minutes before serving.

Personal Notes:
Personal Notes:
Can you stand it? A great Mexican meal made with chicken breasts. Serve with Spanish rice, some sour cream & guacamole for a Fiesta'.




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