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Chicken Enchiladas Recipe

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

norma brunick


2 lb skinless, boneless chicken breast
10 2/3 ounces canned tomatoes
2/3 cup minced onions
4 tsp minced garlic
2/3 tsp salt
1/8 tsp ground cumin
1/8 tsp ground coriander
3 1/3 ounces diced green chiles
2/3 cup cream
8 tortillas
2/3 cup grated jack cheese
2/3 cup grated chedder cheese
Sour cream
Black olives, sliced
Minced scallions


Combine chicken, tomatoes, onions, garlic, salt, cumin, and coriander in a large sauce pan, over moderate heat. Heat to a boil, Reduce, cover and simmer 2 hours.

Remove from heat and Cool. Remove chicken and shred. Stir in chiles to tomato mixture and pour in bottom of baking dish

Heat cream in skillet, softened tortillas in heated cream, 1 at a time.

Place 1/3 cup chicken onto each tortilla ,, roll up and place seam side down into baking dish

Top with cheeses . Pour remaining cream over all.

Bake 375° for 25-45 minutes Garnish with Sour cream, olives, and scallions

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