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Green Chile Chicken Enchiladas Recipe

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This recipe for Green Chile Chicken Enchiladas, by , is from Cooking Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Milburn
Added: Wednesday, May 20, 2009


2 lbs of boneless Skinnless Chicken Breasts
2 Cans of Hatch Green Chili Enchilada Sauce with Garlic.
1 Can of Green Chili's Chopped
1 Pkg of Fat Free Cream Cheese, softened
2 Cups of Shredded Cheese
1 Pkg of yellow Corn Tortilla's
1/2 Cup of Canola Oil

1. Boil Chicken Breasts until fully cooked.
2. Dice chicken and set aside in sauce pan.
3. In a small frying pan put Canola oil and heat until it starts to puddle.
4. Take one of the tortillas and place it in the oil until soft...There is a fine line on when it is done and over done. If it gets over done it will start to get hard and if its under done, it will tear. You will want to cook it usually...about 5 seconds on each side.
5. Set the tortilla's on a plate that has been lined with paper towls to absorb the excess oil. Cook as many as you think you will need for the pan you are using to heat them in the oven.
6. While you are cooking the tortilla's, put Enchilada Sauce into a small sauce pan and heat until warm.
7. Take the chicken that you set aside in a sauce pan and heat with cream cheese and green chili's. All Cream Cheese will be melted once heated enough.
8. Pre-Heat oven to 375.
9. Now that almost everything has been cooked, you are ready to start putting them together, take a tortilla and dip it in the enchilada sauce. Set this tortilla on a plate and fill with Chicken mixture. Roll and put in pan. Repeat this step until pan is full of enchilada's.
10. Pour remaining Enchilada Sauce on top of the Enchilada's and then cover with shredded cheese. Place in oven, covered with Aluminum Foil for 10 minutes. uncover then back in oven for 15 minutes.
11. Let them cool for 5 minutes and serve!! These are super yummy and not really that hard to make...




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