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Chicken Enchilada Recipe

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

Rachel Jones
Added: Thursday, August 25, 2005


1/4 c. onion, chopped
2 tbsp. margarine
1 can (4-oz) chili peppers
or 1/2 c. fresh green pepper
1 (3-oz) cream cheese
1 tbsp. milk
1/4 tsp. cumin
2-2 1/2 c. chopped cooked chicken
flour tortillas
1 can cream of celery soup
1 (8-oz) sour cream
1 c. milk
3/4 c. shredded cheddar cheese

In skillet, melt and mix together margarine and onions. Remove from heat and add peppers. Mix in 3 ounces cream cheese, 1 tablespoon milk, and cumin. Next add chicken and stir. Spoon this mixture into tortillas and roll. Place in greased 9x13" greased dish - seams down. Combine soup, 1 cup milk, and sour cream. Pour over tortillas. Cover with foil. Bake 35 minutes at 350. Remove foil, sprinkle cheese and bake for 5 minutes more.




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