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Chicken Enchiladas Recipe

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

Phyllis Krutsinger
Added: Wednesday, March 4, 2009


3 chicken breasts (pre-cooked & shredded)
1 can cream of mushroom soup
1 (16oz) pkg. cream cheese
2 C shredded mozzarella cheese
1 T butter
1 can evaporated milk
Garlic to taste (approx. 3 cloves)
Salt to taste
1 or 2 diced jalapenos, (from can is OK)
2 diced tomatoes
1 green bell pepper, diced
1/4 small onion, diced
20 corn tortillas

Saute the jalapenos, bell pepper, tomatoes, onions in margarine for about 5 minutes on low heat. Add cream of mushroom sauce, evaporated milk and cream cheese. This will make a sauce that should not be too thick or too thin. Thicken the sauce with milk, if needed. Add shredded chicken to sauce. Cut tortillas in 1/2 inch strips and then fry for 10 seconds on each side, until soft. (For a short cut, use a pastry brush to brush the tortilla slices with vegetable oil and heat in the microwave for about 30 seconds.) Place 1/2 of the tortilla slices in a casserole dish. (You will be layering the dish like lasagna.) Pour half of the sauce on top of the tortilla slices. Repeat. Spread shredded mozzarella cheese over top of dish. Cook at 350 for approximately 15 minutes or until cheese is melted. .




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