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Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Ione Fowler

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Swanson Chicken chunks (or 2 whole chicken breasts backed and shredded)
4 c. sour cream
1 can chopped green chilies
c. chopped green onion
1 tsp. chili powder
1 tsp. cumin
tsp. garlic powder or one clove minced
tsp. salt and pepper
18 corn tortillas
lb. monterey jack cheese
lb. cheddar cheese
1 can sliced black olives

Directions:
Directions:
Mix together 2 c. sour cream and all remaining ingredients except olives and 1/2 cheeses. Spread 1 c. sour cream on bottom of baking dish. In skillet heat oil and fry tortillas on both sides until soft enough to roll, drain and spread 2 tbsp. filling down center of tortilla and roll tightly. Sprinkle with remaining cheese and bake 375 - 30 minutes. Sprinkle olives on top after baking.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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