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Green Chile Chicken Enchiladas Recipe

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

Marianne Kinnison


10 soft tortillas
2 cups cooked, boiled/shredded chicken breasts
2 cups shredded cheese
1 cup sour cream
1 (4 oz) can diced green chiles
1 cup of chopped yellow onion
1 can of green chile enchilada sauce

Preheat oven to 350 degrees. Grease a 9x13 pan

In a sauce pan, pour half can of green enchilada sauce to coat the bottom of the pan

Sauté the green chiles and onion until blended well, onions become translucent

Mix chicken, onion/green chile mixture and 1 cup cheese

Spoon out the chicken mixture into tortillas, roll, and place side-by-side in pan

Pour remaining ˝ can of green enchilada sauce over the enchiladas

Top with remaining cheese…or add even MORE cheese. We like enough cheese on top, that we can’t see the enchiladas underneath

Bake until the cheese on top melts, and then under high broil to brown/crust the cheese




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