"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Deetz
Added: Saturday, November 11, 2006


4 cups cubed chicken (sauted w/ garlic)
2 pkg. frozen spinach, chopped
1 diced onion (or shallots)
1 stick butter
2 small cans of green chilis
8 oz sour cream
10 oz. monterey jack shredded cheese
10-12 8" tortillas
1 can cream of mushroom soup

Thaw spinach and squeeze out all moisture.
Melt butter and saute onion
Mix in soure cream, mushroom soup and chilis.
Add spinach and chicken
Add a little cheese & add more cayenne if desired.
Fill tortilla with some mixture and roll.
Place seam side down in a sprayed 9 x 13 pan.
Cover with shredded cheese.
Bake 20 minutes @ 350

Personal Notes:
Personal Notes:
From our friend Gigi Olive. Can be frozen for taking on sailing trips!




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