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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Rheu
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 C Leftover Chicken or 1 lb uncooked chicken
1 Large Green Pepper diced fine
8 oz boxed Cream Cheese cubed
28 oz Mild or Medium Enchilada Sauce
24 GF or Corn Tortillas
8 oz Shredded Cheese
4 oz Sour Cream
Tabasco or Taco Sauce
Sliced Jalapeños

Directions:
Directions:
Combine cubed chicken, diced green pepper, cream cheese and 2 cups of Enchilada Sauce in large low sided pan. Cook on low till chicken becomes shredded when you stir it. Preheat Oven to 350º. Lightly grease 12 X 8 baking dish (too much margarine makes the tortillas hard). Spoon 1/4 cup of chicken mixture down center of each warmed and softened tortilla. Roll and place in baking dish seam side down. Cover with remaining Enchilada Sauce. Top with shredded cheese. Cover with foil and bake 20 mins. Serve with sour cream, taco sauce and sliced jalapeños for those who like it extra hot.

Number Of Servings:
Number Of Servings:
6

 

 

 

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