"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Uncle Duby
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 2-1/2 lb. chicken, boiled
1 large onion, chopped
1 can cream of chicken soup
1/4 C margarine
1 small can chili
1/4 C chicken broth
1/4 tsp. pepper
1 small can chopped green chilies
12-14 corn tortillas torn into large pieces

Directions:
Directions:
Remove chicken from bones and cut into pieces. Saute onion in butter, add chicken and other ingredients. Starting with liquid mixture, place in layers alternately with tortillas. Grate cheese on top and bake at 350 for 30 minutes. May be frozen.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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