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Enchilada De Pollo Recipe

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This recipe for Enchilada De Pollo, by , is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Martin


4 lg chicken breast, skinned & boneless shredded
8 oz pkg cream cheese, room temperature
10.75 oz cream of chicken soup
(2) 4 oz cans diced green chilies with juice
6 green onions, chopped
20-24 flour tortillas (7 inch diameter)
(2) 10 oz cans enchilada sauce
2 cups Monterey Jack shredded cheese
4 cups shredded cheddar cheese
Sour cream, garnish
Shredded lettuce, garnish
Diced tomatoes, garnish
Salsa, store-bought or homemade, for garnish

Preheat the oven to 250F. Spray two 13 by 9-inch casserole dishes with vegetable oil cooking spray. Combine the chicken, cream cheese, soup, chilies, and green onions. Spoon 2 tablespoons of this mixture onto each tortilla and roll up. Pour a very small amount of the enchilada sauce on the bottom of each casserole dish and tilt the dish so that the sauce covers the bottom. Place the enchiladas side by side on top of the sauce. When all of the enchiladas have been rolled and placed in the dishes, take the remaining enchilada sauce and pour it over the top of the enchiladas. Combine the Monterey Jack and cheddar cheeses and sprinkle evenly over the casseroles. Cover the dishes with foil turned back. Bake for 30 minutes. Uncover and bake for 10 more minutes. Garnish with sour cream, shredded lettuce, diced tomatoes, and salsa.




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