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CHICKEN ENCHILADAS Recipe

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This recipe for CHICKEN ENCHILADAS, by , is from JUST LIKE MINE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacque Chambers

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1/2 c. sour cream
1 tbsp. margarine
1 medium onion, chopped
1 tsp. chili powder
2 c. chopped cooked chicken
1 can (4 ounces) chopped green chilies
8 flour tortillas
2 c. shredded Monterey Jack cheese

Directions:
Directions:
Mix soup and sour cream. Heat margaine in saucepan. Add onion and chilie powder; cook until tender. Add chicken, chilies, and 2 tbsp. soup mixture. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 c. mixture down center of each tortilla. Sprinkle on a small amount of Monterey Jack cheese. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with remaining cheese. Bake at 350 for 25 minutes or until hot.

 

 

 

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