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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Tori Allgrun
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 8 oz. container sour cream
1 c. salsa
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded cheese
10 flour tortillas
1 medium tomato, chopped
1 green onion, sliced

Directions:
Directions:
Mix soup, sour cream, salsa, and chili powder. Mix 1 cup salsa mixture, chicken and cheese. spread chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt. shallow baking dish. Pour remaining salsa mixture over enchiladas. Cover and bake at 350 for 40 minutes. Remove and top with tomato and onion.

Personal Notes:
Personal Notes:
When I'm feeling lazy, I just turn it into an enchilada casserole!

 

 

 

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