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Nani's Chicken Enchiladas Recipe

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This recipe for Nani's Chicken Enchiladas, by , is from Karlstad Evans Family, 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!

Contributor:  
Contributor:  
Nani (Betty Ann Karlstad)

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 Chicken Breasts
1 Can Cream of Celery Soup
1 Can Cream of Chicken Soup
2 Small Cans Ortega Diced Chili's
1 lb. Cheddar Cheese, grated
1 8 oz. Carton Sour Cream
8 to 10 FlourTortillas

Directions:
Directions:
Bring large pot of water to boiling. Add chicken, remove from heat, and cover and let sit for 20 minutes until chicken is cooked and no longer pink inside.

Remove chicken from pot, and when cool, shred the chicken.

In a large bowl, add 2/3 of each can of soup, shredded chicken, chili's, sour cream and 2/3 of the cheese. Save the remaining soup and cheese for the topping.

Stir thoroughly and put chicken mixture in tortillas and place in greased 9 X 13 baking dish.

In small bowl combine the soup and some milk to make sauce for topping the tortillas.

Spoon soup mixture onto the tops of the tortillas and sprinkle with remaining grated cheese.

Bake at 375 for 30-40 minutes.

Personal Notes:
Personal Notes:
You can freeze enchiladas by wrapping them individually in saran wrap and put in ziplock bags to freeze.

Cooked leftover enchiladas can be warmed up in microwave or oven.

If you're in a hurry you can also you Rotisserie Chicken from the store.

 

 

 

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