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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jelden


1-2 lb. boneless, skinless chicken breast (diced)
1 can cream of chicken soup
1 can cheddar cheese soup
1 soup can of milk
1 can chopper green chilies (El Paso )
Diced onion
Diced tomatoes
Flour tortillas (regular size – not large)
Cheddar and Monterey jack shredded

1)Sauté diced chicken with chili powder, cumin and garlic powder ( coat good so looks reddish )
2)Heat two soups – whisk in can of milk until smooth, add chopped chilies
3)Spray 9 x 13 pan
4)Add small amount of sauce just to cover bottom of pan
5)Assemble enchiladas by putting small amount of sauce, spread over tortilla, add chicken, diced onion, tomatoes, mushroom and shredded cheese – roll and lay seam side down in pan – continue filling pan.
6)Top with remaining sauce.
7)Bake 1 hour 350-375º
8)Top with additional cheese and bake until cheese melts

Number Of Servings:
Number Of Servings:
6-8 servings




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