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Chicken & Sour Cream Enchiladas Recipe

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

Kathy Detwiler


2 cans cream of chicken soup
1/2 pt. sour cream
1/2 c. chopped green chilies
1/2 tsp. salt
1/2 tsp. pepper

6 chicken breasts - cooked & shredded or cubed
2 1/2 c. cheese grated - longhorn (divided 1 3/4, 3/4)
1 doz. corn tortillas - heated until soft

Stir first 5 ingredients until you have a smooth sauce.

On each tortilla, place chicken, grated cheese, and 2 T. sauce.

Roll tortilla and arrange seam side down , side-by-side, in a shallow baking dish.

Pour remaining sauce on top and sprinkle with remaining 3/4 c. cheese.

Bake at 350 30 minutes.




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