"Hunger is the best sauce in the world."--Cervantes

Mom's Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Dan Moore
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
2 small cans Ortega chopped chilies
1 pint sour cream
3 to 4 lbs. cooked chicken
2-3 green onion bundles
1 large can chopped olives
- 1 lb. shredded pepper jack and Colby cheese
12 Flour Tortillas (Burrito Size)

Directions:
Directions:
Heat soup, chilies, and sour cream until warm. DO NOT BOIL. Keep tortillas at room temperature or warm them. Roll each tortilla with 2 tbsp. soup mix, chicken, cheese, olives, and onions. Put in baking dish. Pour extra soup mix on top of the rolled enchiladas. Sprinkle with cheese, olives, and onions. Cook covered at 350 degrees for 20-25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe comes from Skye's side of the family. It has been one of their favorites for many years and it's delicious!

 

 

 

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