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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can cooked chicken breast in water
1 can original Rotel (can use mild or hot)
Pinch of salt
12 corn tortilla shells
Vegetable oil
1 package shredded cheese
1 can green enchilada sauce (could use red)
Directions:
Directions:
Preheat oven to 300º. Combine 1/2 can of Rotel, can of chicken breast, pinch of salt, and cook on medium heat until it bubbles. Put about 1/2 an inch or more of vegetable oil in a pan and cook each tortilla shell on each side until it bubbles and crisps up the shell a little. Pat off excess grease.
Put about 2 tbsp or more of the chicken/Rotel mixture in each corn tortilla shell. Then sprinkle about 1 tbsp of shredded cheese on top of the chicken/rotel mixture. Squeeze enchiladas together tightly into pan. Pour green enchilada sauce all over-including around the edges of the enchiladas. Then sprinkle more shredded cheese on top. Put in oven and heat until all cheese is melted.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 min.

 

 

 

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