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Creamy Chicken Enchiladas Recipe

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

Ruth Deborah Burt
Added: Friday, July 4, 2008


- 1 can - cream of chicken soup
- 1 cup - sour cream
- 1 cup - picante sauce
- 2 tsp - chili powder
- 2 cups - chopped cooked chicken
- 1 cup- shredded Monterey jack cheese
- 10 - 6 inch flour tortillas
- 1 - tomato chopped
- 2-3 - sliced green onions

Preheat oven 350 F

- stir soup, sour cream, picante sauce and chili powder in a bowl
- in another bowl, combine 1 cup on soup mixture, with chicken, and cheese
- spread approximately 1/4 cup of chicken mixture down the center of each tortilla
- roll up, and place seam side down in a shallow baking dish
- pour any remaining chicken mixture on top of tortillas
- cover with foil
- bake for 40 minutes, or until bubbly
- sprinkle tomatoes and onions on top

- serve hot




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