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Enchiladas Extraordinaire Recipe

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This recipe for Enchiladas Extraordinaire, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Thornton
Added: Friday, February 11, 2011


2 T chopped cilantro
4 C shredded cooked chicken
1 can cream of chicken soup
1 pkg (8 oz)shredded Mexican-style cheese, divided
1 C sour cream
1 can 4 oz chopped ground chilies, undrained
1 1/8 tsp chili powder, divided
1/2 tsp gr cumin
11 (6 in) corn tortillas

Preheat oven 350

Combine cilantro, chicken soup, 1 1/2 C cheese, sour cream, chilies, 1 tsp chili powder, cumin, mix well. Cut up tortillas in stacks of 4, 4 & 3. Take a pizza cutter and cut the stacks into 16 thin triangles each. Place equivalent of4 tortillas on the bottom of 9 in square pan. Spoon 2 cups of chicken mixture over tortillas, spread evenly. Repeat for 2nd layer. Top with remaining 1/2 C cheese. Sprinkle the 3 tortilla triangles over casserole. Spray tortillas triangle with veg. oil and sprinkle with remaining 1/8 chili powder.
Bake 30-35 min or until thoroughly heated.




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