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Easy Chicken Enchiladas Recipe

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This recipe for Easy Chicken Enchiladas, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Teresa


2 cups chopped cooked chicken (I use a rotisserie chicken from Walmart)
2 cups sour cream
1 (10 oz.) can cream of chicken soup
1 cups shredded Monterey Jack cheese
1 cups shredded Colby Jack cheese
1 (4.5 oz.) can chopped green chilis, drained
1 Tbsp. chopped onion
tsp. pepper
⅛ tsp. salt
10 corn tortillas
Vegetable oil
1 cup shredded Colby Jack cheese

1. Combine first 9 ingredients; stir well. Fry tortillas, 1 at a time, in 2 Tbsp. oil in a skillet 5 seconds each side or until softened; add additional oil if necessary. Drain.
2. Place heaping cup chicken mixture on each tortilla; roll up each tortilla, a place, seam side down, in a 13- x 9-inch baking dish.
3. Cover and bake at 350 for 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, 5 more minutes. Serve with salsa.

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