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Chicken Cream-Cheese Enchiladas Recipe

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

Contributor:  
Contributor:  
Dawn Hunter
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked, shredded chicken
1 Tbsp fresh minced garlic
1/2 sm onion, finely chopped
1 Tbsp parsley
2 8-oz pkgs cream cheese
6 taco shells
2 cans enchilada sauce
shredded cheese for top

Directions:
Directions:
Preheat oven to 350. In medium-sized bowl, combine the chicken, garlic, onion, parsley and cream cheese. Fill the taco shells with the mixture and set them on a baking sheet. Top with enchilada sauce and shredded cheese. Bake for 25 mins or until cheese is melted and bubbly.

Personal Notes:
Personal Notes:
I've actually ended up being able to fill more than 6 taco shells with this recipe, and the shells really do end up with the soft "enchilada" texture.

 

 

 

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