"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Enchiladas Recipe

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

Jane Roberts


12 flour tortillas
2 c. cooked chicken breast -- diced
1 4 oz. can green chiles -- diced
1 can cream of chicken soup
1 pint sour cream
1 cup chicken broth
8 oz. cottage cheese
1 c. grated cheddar or jack cheese

1. Mix together soup, cheese and chicken broth
and set aside.
2. To form filling: mix chicken, chiles, and cottage
3. Place filling in each tortilla and roll up.
4. Place in greased 9" X 13" pan.
5. Cover tops of tortillas with soup/cheese mixture.
6. Bake at 350 for 30 - 45 minutes.


1. Mix sour cream, soup, and 1/2 of the cheese for
2. Layer sauce, tortillas, and chicken mixture.
3. Continue layering until all 12 tortillas are used.
4. Spread rest of cheese on top.
5. Cook at 300 for 30 - 40 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 - 45 minutes




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