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Chicken Enchiladas Recipe

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

Barbara Lawrie
Added: Saturday, November 17, 2007


4-5 chicken breasts
2 cans cream of chicken soup
1 small can green chili peppers, diced
1 small can slice ripe olives, drained
1 pint sour cream
3-4 green onions, chopped (tops included)
2 cups (8oz) shredded Monterey Jack cheese
1 dozen flour tortillas
2 cups shredded (8oz.) cheddar cheese

Cook chicken breasts and dice. Set aside. In large bowl,
combine soup, peppers, olives, sour cream, and green
onions. Add Monterey Jack cheese. Remove 2 cups of
mixture, then add the chicken to the larger part. Place
chicken mixture in tortillas then roll up. Place tortillas into
lightly greased pans, place them so they are
somewhat separated. Spoon remaining mixture over top and
cover with cheddar cheese. (I add about 1/4 cup half and half
to remaining mixture to thin it out a little). Cover tightly with foil
and bake at 325 degrees for 40-50 minutes or until hot and
bubbly. Makes 8-12 servings. Casserole may be made a
day or two ahead. Refrigerate uncooked, until time to bake.




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