"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Veggie Chili Enchiladas Recipe

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

Kendra McKenna
Added: Tuesday, April 15, 2008


12 tortillas
2 cans (15 oz each) chicken chili
2 c. canned spaghetti sauce
1 c. carrots, sliced
1.5 c. mozzarella sauce
1 large can nonfat refried beans
2 c. salsa
1 c. green pepper, diced
1 c. onion diced

Combine refried beans and chicken chili in large bowl. Set aside. Mix together salsa and spaghetti sauce in separate bowl. Blend about 1/2 cup sauce into bean mixture. Place about 1/3 cup of bean mixture in center of each tortilla from end to end. Sprinkle the veggies on middle. Then fold. Place side by side in pay sprayed with Pam. Top with 2-/5 cups of remaining sauce and cheese.
Bake at 375F for 25-35 minutes.
Serve with sour cream




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