"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chicken Enchiladas, by Amberlee Pace, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 big cans of chicken 1 can of chopped green chilies (4 -5 oz.) 1 8 oz. pkg. of cream cheese 1 pkg. flour tortillas enchilada sauce grated mozzarella cheese
Cook chicken, chilies and cream cheese over medium heat until melted and well mixed. Roll into tortillas and place in pan. Pour enchilada sauce on top and sprinkle with mozzarella cheese. Bake at 350º until cheese is melted, approximately 15 minutes.
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