"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Cain Jerrels
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Soft taco shells
Cream of Chicken soup
Can of green chillies
1 cup of sour cream
2 cups of cheddar cheese
1 rotisserie chicken

Directions:
Directions:
Debone the rotisserie chicken. Mix all other ingredients with the chicken together except for 1 cup of cheddar cheese. Dollop scoops onto each soft shell. Wrap tightly and put the remaining cheese on top. Bake for 15 to 20 minutes or until warm. Serve with salsa and sour cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Easy, Easy, Easy

 

 

 

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