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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 can condensed cream of chicken soup
C sour cream
2 Tb butter
C onion, chopped
1 tsp chili powder
2 C chicken, cooked and diced
8 flour tortillas
1 C shredded cheddar or Monterrey Jack cheese

Preheat oven to 375.
In a small bowl, stir together soup and sour cram until smooth. Set aside.
Melt butter in a saucepan. Over medium heat cook onion and chili powder until tender, stirring often.
Stir in chicken, 2 Tb of soup mixture and remove from heat.
To make enchiladas, place along center of each tortilla C chicken mixture, folding sides over filling and place seam-
side down in greased baking dish.
Spread remaining soup mixture over enchiladas, Cover with foil.
Bake 15 minutes.
Uncover, sprinkle with cheese and bake 5 minutes more or until cheese is melted.

Serve with guacamole, refried beans, or lettuce and tomato salad.




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