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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons vegetable oil
1 small white onion, peeled and diced
2 pounds boneless skinless chicken breasts
2 (15.5 oz) can refried or black beans (black beans should be rinsed and drained)
Flour or corn tortillas
3 cups Mexican blend shredded cheese
2 (4oz. cans diced green chilies
2 cans red enchilada sauce--or 1 large
fresh cilantro (optional)

Directions:
Directions:
Preheat oven to 350.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add lightly floured chicken, saute until cooked. Remove chicken from pan to shred or dice. Return chicken to pan, add enchilada sauce and chilies and stir to cover chicken. Remove from heat and set aside.

To assemble the enchiladas, if using beans spread across tortilla then place chicken in tortillas and sprinkle with shredded cheese. Roll up tortilla and place in a greased 9X13 baking dish, cover with enchilada sauce and cheese. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with chopped cilantro if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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