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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Cindy Hermesch
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 3/4 oz.) can Condensed Cream of Chicken Soup
1 (8 oz.) container sour cream
1 c. Pace Picante sauce
2 tsp. chili powder
2 c. chicken, cooked and chopped
1 c. shredded Monterrey Jack cheese
10 flour tortillas, warmed

Directions:
Directions:
Stir soup, sour cream, picante sauce and chili powder in a medium bowl. In a large bowl, stir in 1 cup of the sauce mixture, chicken, and Monterrey Jack cheese. Spread about 1/4 cup of the chicken mixture in the center of each tortilla. Roll up and place seam side down in a 3 quart shallow baking dish. Pour the remaining sauce mixture over the filled tortillas. Cover with foil and bake at 350 for 40 minutes or until the enchiladas are hot and bubbly.

Number Of Servings:
Number Of Servings:
10 enchiladas

 

 

 

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