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Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Kristina Naylor
Added: Thursday, January 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken breasts, or tenders
2 cans cream of chicken soup
1 can cream of mushroom soup
Flour tortillas
Mozzarella cheese
Cheddar cheese
Chopped olives (optional)
Sour cream (optional)
hot sauce (optional)

Directions:
Directions:
Bake or fry chicken breasts or tenders. Mix soup and milk together in sauce pan. Shred chicken and add to soup mix. heat through. Line 9X13 casserole dish with tortillas. Pour soup mixture in, leaving about 1 cup to pour on top. Add cheese, olives, sour cream and hotsauce. Top with tortillas, left over soup mixture, and more cheese. Bake at 350 degrees for 20-25 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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