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Chicken Enchiladas Recipe

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

Angela (Ray) Cave
Added: Friday, August 24, 2007


Three cans of white chicken
1 8oz. pkg. cream cheese
3 to 4 cans green enchilada sauce
1 Glove garlic (minced)
Pinch of salt
Pinch of pepper
2 tbsp. of chilli powder
2 tbsp. of ground cumin
Tortillas...corn or flour your choice
Shredded Colby Jack cheese

Combine chicken and cream cheese in a sauce pan with seasonings. Slowly add aprox. 1/2 can of enchilada sauce. Be sure to stir...this will stick. Pour other half of sauce on bottom of 11x7 cake dish. Spoon 2 tbsp. chicken mixture into a tortilla, and roll. Line the rolled tortillas in pan length wise. Cover rolled tortillas with enchilada sauce.....amount will very, depending how moist you like them. Cover with shredded Colby jack cheese and bake at 350 until bubbly in the middle. Broiling at the end for a few minutes will brown the cheese.

Let stand for 5 min....dish out servings topped with sour cream, salsa, or guacamole.




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