"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Elizabeth Hansen
Added: Monday, May 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
2 cups sour cream
1 small can diced green chilis
3-4 diced green onions
2 cups monterey jack cheese
3-4 chicken breasts
8 flour torillas

Directions:
Directions:
Boil chicken breasts. Combine soup, sour cream, chilis and onions in bowl. Take 1 cup of this out before adding shredded chicken to mixture. After adding chicken, put mixture into tortillas. Place them in an 8x10 pan. Pour 1 cup of remaining mix on top of enchiladas and top with more cheese. Bake for 40 minutes at 350

Number Of Servings:
Number Of Servings:
8

 

 

 

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