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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Kathy Qualey

Category:
Category:

Ingredients:  
Ingredients:  
7 frozen skinless boneless chicken tenders
1 box Mex-Rice prepared
1 small onion chopped
2 Cups shredded Monterey Jack cheese
1 can black beans, drained and rinsed
1 large can green enchilada sauce
8 flour tortillas

Directions:
Directions:
Boil chicken for 25 minutes, cool and shred.
In a large bowl mix together shredded chicken, rice, onion, 1 cup cheese, beans, 1/2 can of enchilada sauce.
Roll up mixture in tortillas and place in a 9 x 13 pan. Cover with remaining sauce (try to get some on all part of the tortillas). Top with cheese.
Back at 350 for 30 minutes uncovered.

 

 

 

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