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Creamy Chicken enchiladas Recipe

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This recipe for Creamy Chicken enchiladas, by , is from The Huhman Family Cookbook , 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!

Teri Huhman


cup onion, sauted
8 oz cream cheese
1 Tbsp water
1 tsp cumin
tsp pepper
⅛ tsp salt
2 to 4 cups cooked chicken
1 can cream of chicken soup
1 cup Monterrey Jack cheese
1 cup sharp cheddar cheese
1 can mild green chili
8 oz sour cream
1 cup milk

Mix in bowl - onion, chicken, sour cream, water, cumin, pepper, salt, 1 cup cheese. Spread evenly on tortillas and roll up. Place in a greased baking dish. Combine remaining ingredients with exception of cheese. Pour over the tortillas. Bake at 350 for 40 minutes. Top with cheese and back until melted.




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