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Chicken- Chicken Enchiladas Recipe

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This recipe for Chicken- Chicken Enchiladas, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Barth


20 oz Rosarita enchilada sauce
18 oz tomato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
7 chicken breasts-cooked, shredded
1 medium onion-chopped
1 c Monterey Jack cheese
1 c cheddar cheese
20 flour tortillas
2 small cans sliced olives

Stir together enchilada sauce, tomato sauce and both cans of
soup. Set aside 1 2/3 c of the sauce. Add chicken, onion, and
sour cream and both cups of grated cheeses to sauce mixture.
Fill and roll up in the tortillas. Place in bottom of two 9x13 pans.
Pour the reserved sauce on top of enchilladas and sprinkle
with more cheese. Divide olives evenly over the top. Bake at
375 for 20-25 minutes.

Personal Notes:
Personal Notes:
This recipe makes a lot, but they still taste great as leftovers!




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