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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Merry Nielson
Added: Monday, October 19, 2009


8 Large flour tortillas
5 large chicken breasts (cooked and cut into large chunks)
1/2 cup milk
1&1/2 lbs. grated Monterrey and Cheddar cheese

2 cans cream of chicken soup
1&1/2 cups sour cream
5 chopped green onions
2 small cans diced green chilies
1/2 tsp. salt

Stir soup, sour cream, green onions, chilies, and salt together and heat thoroughly. Divide sauce in half and stir chicken chunks into half of the sauce. Add 1/2 cup milk to the other half of the sauce.
Spoon chicken mixture into center of each tortilla and cover with cheese. Roll up tortilla and place in buttered 9x13 pan, with the seam on the bottom. Pour remaining sauce over tortillas, making sure sauce gets down between tortillas.
Cover and bake for 45 minutes at 350, Remove cover and add 2 cups of cheese and bake and additional 15 minutes.




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