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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from My Family and Friends Cookbook Project, 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!

Steffini Dameron


1 can Condensed Cream of Chicken soup
½ cup Sour Cream
1 Tbsp. Butter
1 Onion, chopped
1 tsp. chili powder *
1 (4 oz.) can green chilies, drained*
2 cups chopped cooked Chicken Breasts
8 (8 inch) Flour Tortillas
1 cup shredded Cheddar Cheesed (or more)

*In place of these 2 ingredients, I use 1 can of Rotel©

Preheat oven to 350º.

In a small bowl, mix soup and sour cream, set aside.

Melt butter in a medium saucepan over medium high heat. Add onion and chili powder and sauté until tender. Stir in chicken, chilies and 2 Tbsp. of soup mixture. Cook until heated thoroughly.

Spread ½ cup of soup mixture in a 9x13 inch baking dish. Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in backing dish. Spoon remaining soup mixture on top and sprinkle with cheese.

Bake 25 minutes until bubbly and light brown.




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