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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Thompson, Lowell MI
Added: Friday, August 21, 2009


1 package boneless skinless chicken (breasts, thighs, or tenders) – if making a big batch, double recipe and use both breasts and thighs
1 can chopped green chilies
1/4 C favorite Salsa
½ cup chicken stock/broth (Opt: Water)
1 Package Flour Tortillas (Opt: Corn tortillas)
2-3 cans green chili enchilada sauce
1 ½ Tbsp Sour Cream
1 Tbsp Cream Cheese
3 Cups Shredded Cheese (Mexican Style preferred)
Fiesta Party Dip by Tastefully Simple (or alternative Mexican Seasoning)
Garlic (Fresh or Powdered)
Minced Onion (Can use fresh onion)
Nature’s Seasoning Salt

Preheat oven to 325. Place chicken in a pan with chilies, salsa, chicken stock, and seasonings. Cover tightly with tin foil. Cook for 1 ½ -2 hours.

Remove the majority of the juice and reserve for later. Pull chicken apart with 2 forks until shredded the chicken (slowly, do not over moisten). Add 1 Tbsp of Cream Cheese. Add seasonings to taste and blend well. Spray the bottom 9x13 pan with Pam. Warm tortillas in microwave with moistened paper towel. Line each tortilla with chicken and a small amount of cheese. Wrap burrito style. Fill pan.

Make Sauce: Whisk Enchilada Sauce with Sour Cream. Add 1 ½ Tbsp of Mexican Seasoning (adjust for taste).

Cover with sauce, then top with Cheese. Bake at 350 until golden and bubbly (about 45 minutes).




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