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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Sharon - Liz Lincoln
Added: Saturday, October 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
corn tortillas
oil
16 oz. sharp cheddar cheese, grated
1 can sliced black olives
1 large onion, chopped
2 large cans of white chicken meat
1 can enchillada sauce

Directions:
Directions:
Heat oil in pan and add tortillas, one at a time to soften -- 4 to 5 seconds each side, just till pliable.

In large bowl, mix the cheese, black olives, onion & chicken.

Pour 1/2 can of enchilada sauce in bottom of 9x13 pyrex dish. Put 2 to 3 tablespoons of chicken filling on each tortilla, roll and place in dish.

Pour remaining enchilada sauce over the enchiladas. Cover with cheddar cheese and bake at 350 degrees for 30 minutes.

Personal Notes:
Personal Notes:
I don't like black olives but I really like this dish. Liz was a great friend when we lived in Valejo, California. Her husband was engineer and Tony was the XO on the Hammerhead. Liz and I were frequent visitors to Napa Valley and were well-known at the wineries.

 

 

 

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