"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchiladas Recipe

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

Lois Jansen - Atlantic Ward
Added: Monday, March 31, 2008


1 cup boned chicken
1/2 cup chicken broth or water
1 (4 ounce) can diced green chilies
1/2 cup chopped onion
1 (10 oz) can cream of chicken soup
1 cup grated longhorn cheddar cheese
1/4 tsp. pepper
6 corn tortillas
vegitable oil

Mix together soup, broth, chilies, and pepper. Set aside.

Soften tortillas by dipping one at a time in hot oil. Drain tortillas on paper towel and stack.

Mix chicken and onion together. Put 2 T chicken mixture in center of each tortilla. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top and sprinkle with remaining cheese. Bake 10-15 minutes at 375.




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