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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Arlene Franko
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 tbsp vegetable oil
4 cups cooked chicken diced
4 oz canned chopped/diced green chilies, drained
10-oz can cream of chicken soup
2 cups shredded chedder cheese
2 cups of shredded Montery Jack
2 cups salsa
12-14 6-inch flour tortillas

Directions:
Directions:
Preheat oven to 325 F.

In a large skillet, saute onion until translucent. Add chicken, chilies, soup and half of the cheeses. Cook over medium low heat until the cheese melts. Divide chicken mixture evenly among the tortillas, roll jelly roll style and place in a 9" x 13" baking dish, seam side down. Spread one cup of salsa over bottom layer of enchiladas. Place remaining enchiladas on top, cover salsa and top with remaining cheeses. Bake 30 to 40 minutes. Let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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