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Chicken Enchiladas Verde Recipe

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

Contributor:  
Contributor:  
Andrea Modglin Graham

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (15 oz.) Pace Salsa Verde
1 c. shredded, cooked rotisserie chicken
c. sour cream
1 c. Mexican blend shredded cheese
c. condensed cream of chicken soup
8 corn or flour tortillas (6 in.) warmed
Garlic and onion powder to taste

Directions:
Directions:
Preheat oven to 375. Spread c. salsa in an 11x8x2 in. baking dish. Mix c. salsa, chicken, sour cream, soup, seasonings and c. cheese in a bowl. Spoon about 3 T. of the mixture down the center of each tortilla, roll it up around the filling and place seam side down in the dish. Top with remaining salsa. Bake for 15 min. Sprinkle with remaining cheese and bake 5 minutes or until cheese is melted.

 

 

 

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