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Chicken Enchiladas Recipe

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

Kelli Panush
Added: Saturday, November 22, 2008


1/2 C chopped onions
1 Tbs. water
8 oz. cream cheese
1/8 tsp. salt
1/4 tsp. pepper
4 C chopped cooked chicken
1/4 C chopped pecans
12, 7-8 in. flour tortillas
1 can cream of chicken soup
1 8 oz. carton sour cream
1 C milk
2 4 Tbsp. green chiles
1/2 C cheddar cheese

In a small sauce pan cook onion, covered in a small amount of water over medium heat until tender; drain. In a medium mixing bowl stir together cream cheese, water, salt and pepper. Stir in cooked onion, chicken, and pecans. Wrap tortillas and warm until softened in the microwave. Spray a 9 x 13 baking dish with non-stick spray. For each enchilada, spoon about c. chicken mixture onto a tortilla and roll up. Place in baking dish seam side down. Combine soup, sour cream, milk, and chiles; pour over enchiladas in pan. Sprinkle with cheddar cheese. Bake covered in a 350 degree oven for 40 minutes.




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