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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Wednesday, February 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups chopped cooked chicken
~11 oz cream of chicken soup
1 cup sour cream, divided
8 oz shredded cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (6 to 8 inch)
1 1/2 cups salsa

Directions:
Directions:
Mix the chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro.
>Spoon about 1/4 cup of this mixture down the center of each tortilla; roll up. Place it seam side down, in a greased 13x9 inch baking dish.<
Repeat this for each tortilla.
Top with salsa and remaining cheese; cover.
Bake at 350 for 25 minutes.
Uncover; sprinkle with the remaining cilantro.
Serve with the remaining sour cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 15 min Total: 45 min
Personal Notes:
Personal Notes:
Use Colby & Monterey Jack or a Mexican cheese blend.

 

 

 

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