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Easy Chicken Enchiladas Recipe

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

Barbara Maxwell


2 cups chopped cooked chicken
2 cups sour cream
1 10 3/4 oz. can cream of chicken soup
1 1/2 cups (6 oz.) shredded Monterey Jack cheese
1 1/2 cups (6oz.) shredded Colby Jack cheese
1 4.5 oz. can chopped green chiles, drained
2 tbsp. chopped onion
1/4 tsp. pepper
1/8 tsp. salt
10 10-inch corn tortillas
Vegetable oil
1 cup 4 oz. shredded Colby Jack cheese

1. Combine first 9 ingredients; stir well.
2. Fry tortillas, 1 at a time, in 2 tbsp. oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain
3. Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in a 13 x 9 inch baking dish.
4. Cover and bake at 350 for 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, 5 more minutes. Serve with salsa.

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