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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Lori Zens
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Boil whole chicken, white or yellow corn tortillas,
1 bag green Chile,
1 onion, cream of mushroom soup,
shredded cheese, cheddar of co-jack,
1 clove of chopped garlic

Directions:
Directions:
Mix green Chile with chopped/minced garlic and salt. Add to cream of mushroom soup, dilute soup with chicken juice and simmer. Layer a casserole dish. Start with lining the dish with the soup mix. Next a layer of corn tortillas then chicken, then onions, and cheese. Top with more soup mix. Then a second layer of the same as the first, Top off with cheese. Bake @ 350 degrees for 25 to 30 minutes until bubbling. Cool and serve

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 to 30 minutes
Personal Notes:
Personal Notes:
Serve with pinto bean as your side. You can also serve with lettuce and tomato over the top.

 

 

 

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