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"Hunger is the best sauce in the world."--Cervantes

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Eating with the Marines, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts
1 Tomato
1 can Green Chilis
2 cans Cream of Chicken Soup
Lettuce
1 pkg. Colby Cheddar cheese
20 Soft Shell Flour Tortillas
Directions:
Directions:
Boil chicken until cooked.
While chicken is boiling, pre-heat oven to 350F
Dice tomato and mix in a bowl with the soup and green chilis (use green chilis to taste).
Fill another bowl with pieces of lettuce and grate block of cheese into a separate bowl.
Dice cooked chicken and mix in with soup mixture.
Heat vegetable oil in a large skillet.
Once oil is warm, submerge tortilla shell in oil until shell starts to bubble.
Remove shell and place on large plate.
Add ~1 tablespoon soup mixture to middle of shell, sprinkle with lettuce, roll and place in a large casserole dish. Repeat until dish is full.
Cover enchiladas with cheese and bake in oven ~20 minutes until cheese is melted.
Serve warm.

 

 

 

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