"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Chicken Enchilada's Recipe

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

Suzanne Todd
Added: Monday, July 20, 2009


1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1 teaspoon chili powder
2 cup chopped cooked chicken or turkey
1 cans (about 4 oz.) chopped green chiles
8 flour tortillas (8-inch), warmed
1 cup shredded Cheddar cheese OR Monterey Jack cheese


MIX soup and sour cream.

HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tbsp. soup mixture.

SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.

SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350F. for 25 min. or until hot.




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