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Chicken Enchiladas Recipe

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

Angie Cramer
Added: Saturday, March 22, 2008


2 whole chicken breasts
2 cans cream of chicken soup
4 C cheddar cheese
1 pint sour cream
2 little cans of green chilies (optional--I don't use them)
2 pkgs 10 ct flour tortillas (I use these) or corn tortillas

Heat chicken in frying pan over low heat until cooked through--turn frequently. Shred when cooked. Combine with chicken soup, sour cream, chilies, and 1 C cheese. You can put this together 2 ways.
1. The easy way:
Put a layer of sauce in the bottom of the dish. Next, layer tortillas, layer of sauce, layer of cheese, layer of tortillas, a layer of sauce and finish with a layer of cheese.
2. The more time consuming way:
Layer of sauce in bottom of 9x11 dish. Put about 1/4 C chicken mixture onto each tortilla, roll up and put in pan. Top with cheese.
Bake 325 for 25-30 minutes in 11x13 pan or 3" deep baking dish.




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