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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Pat Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 rotisserie chicken, remove skin and bone; tear into bite size pieces, set aside.
1 medium onion, finely minces
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, minced
1/4 cup cilantro leaves, lightly packed
4oz can mild green chilies
3 cans cream of chicken soup
2 cups sour cream
2 Tbls butter & 2 Tbls Canola oil
1/2 tsp each: salt & black pepper
10 7" flour tortillas
8oz sharp Cheddar cheese, finely shredded

Directions:
Directions:
Preheat oven to 350
Place butter and oil in large dutch oven. Heat until butter melts; add minced onion, pepper, garlic, cilantro leaves, green chilies and simmer for about 5 minutes. Add soup, sour cream, salt and pepper to pan and simmer 10 minutes. Stir in chicken and heat until all is hot. Lay tortillas out on flat surface and put 1/3 cup of chicken mixture on each and roll up. In a lightly greased 13x9" baking dish, place rolled tortillas seam side down, placing side by side to fill dish. Pour remaining sauce evenly over the rolls. Sprinkle cheese over rolls and sprinkle top with paprika. Bake for 30 to 40 minutes or until top is golden brown

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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