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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Judy Stephens Carender
Added: Wednesday, October 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen tortillas
3 chicken breasts
1 small onion
2 c. grated Monterrey Jack Cheese
1 (4 oz.) can chopped olives
Sauce:
1 can cream of mushroom soup
1 c. sour cream
8 oz. chicken broth
1 can (4 oz.) green chilies, diced

Directions:
Directions:
After cooking chicken, dice into bite size pieces, or shred. Save 8 oz. of the broth for the sauce. Mix chicken, chopped onion, 1 c. of the cheese, and the chopped olives. Place the mixture on the tortillas, roll up and place in baking dish. In sauce pan, heat soup, sour cream, broth and chilies; stir until smooth. Pour over tortillas. Sprinkle with remaining c. of cheese. Be sure to use all the sauce over the tortillas. Bake at 350 F fro 20 to 25 minutes

Personal Notes:
Personal Notes:
This can be frozen.

 

 

 

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