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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Green Chile Enchiladas (Judie Byrd) Recipe

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This recipe for Chicken and Green Chile Enchiladas (Judie Byrd) is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (3lb) chicken, stewed with meat removed, or 4 chicken breast halves, poached and chopped (or 2 big cans white meat chicken, drained)
1 bunch green onions, chopped
2 teaspoons chili powder
4 cups shredded cheddar cheese, divided
2 (15 oz) cans cream of chicken soup, undiluted
2 cups sour cream
1 (7 oz) can chopped green chilies
12 (6 in) yellow corn tortillas

Directions:
Directions:
1. Preheat oven to 350°F. Spray 9 x 13-inch baking dish with non-stick coating.
2. In a large bowl, mix together the chicken, green onions, chili powder, and 2 cups cheddar cheese. In separate bowl, combine soup, sour cream, and green chilies. Stir 1 cup soup mixture into chicken mixture. Spread ½ cup soup mixture in bottom of baking dish.
3. Place ½ cup chicken mixture on one tortilla and roll tortilla; place in baking dish. Repeat with remaining tortillas and chicken mixture, placing any remaining chicken on top of rolled tortillas.
4. Top with remaining soup mixture and sprinkle with remaining 2 cups cheese.
5. Bake 35 to 45 minutes.

Number Of Servings:
Number Of Servings:
10

 

 

 

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