"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Gayle Dixon

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 pint sour cream
1 small can chopped green chilies
Green onions, sliced
3/4 lb Monterey Jack cheese, grated
4 large chicken breasts, cooked and cut in pieces
12 flour tortillas, large
3/4 lb Cheddar cheese

Directions:
Directions:
In a large bowl, mix soup, sour cream, chilies and onions. Add Monterey Jack cheese. Remove 2 cups of mixture and set aside. Add chicken to remaining mixture, place in tortilla and roll up and place in a large shallow greased casserole pan. Cover with the 2 reserved c of mixture and add cheddar cheese on top. Bake at 350 until hot and bubbly, about 35-45 minutes.

 

 

 

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