"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Saturday, November 24, 2007


1 onion finely diced
1 can green chilies
1 Tbl butter
1 teas cumin
dash of garlic powder
Salt and pepper to taste
1 large can Cream of Chicken Soup
1 can Chunk Chicken Meat
4 cups shredded cheddar cheese
1 cup milk
12 flour tortillas

Saute onions and chilies in the butter. Add chicken and 1/4 can of the soup and 1/4 cup of the milk. Add spices, and heat through.
Heat tortillas in small amount of oil until they begin to blister. They should still be limp. Drain on paper towels.
Fill each tortilla with chicken mixture, sprinkle with cheese and fold.
Mix remaining 3/4 cup of milk and the soup. Pour 1/4 of soup mixture in bottom of dish and place enchiladas on top of soup in buttered baking dish. Pour remaining soup mixture over all, sprinkle with remaining cheese and heat in 350 oven until hot through and cheese is melted.




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