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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tona Sauvageau and Roger Rasmussen
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large cans chicken (or 3-4 small cans) or 1 whole chicken boiled and deboned
2 - 4 oz cans chopped green chili's
2 - 8 oz shredded cheddar cheese
1 small onion chopped
6-10 tortillas
1 can cream of chicken soup
1 can milk
1 c. sour cream
1 can Old El Paso Green Chili Enchilada Sauce (mild)

Directions:
Directions:
Saute onions and green chili's. Stir in chicken and cheese (save a little cheese to sprinkle on top). Place approx. 3 tbsp of mixture in each tortilla and roll up. In a separate bowl, mix cream of chicken soup, milk, enchilada sauce and sour cream into a sauce. Spread a little bit of sauce in bottom of 9x13 pan and place rolled tortillas seam down onto pan. Top with remaining sauce. Sprinkle cheese over top. Bake at 350 for 30 minutes. Enjoy.

 

 

 

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