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Enchiladas with Cream Sauce Recipe

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This recipe for Enchiladas with Cream Sauce, by , is from The Smith/Gallop/Dyer/McGinnis/Barnes/Spinner/Siebel Family Cookbook, 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:  
Jennifer Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 package flour tortillas
1 pound chicken
1 TB taco seasoning
1 can evaporated milk
1 can rotel
16 oz sharp cheddar cheese

Directions:
Directions:
Boil chicken until done. Cut chicken up finely or shred. Add 1/2 cup. water and taco seasoning and keep warm.

In pan, pour evaporated milk and 1 cup cheese. Stir over low heat until smooth. Add cornstarch and water if needed to thicken.

Depending on spiciness desired, add in Rotel or just add in rotel liquid.

Place 2 spoonfuls of chicken onto flour tortilla and roll up. When finished, pour cheese sauce over rolled up tortillas. Sprinkle remaining cheese on top and if desired, add remaining Rotel on top. Bake for 350 for 35 minutes.

Serve with rice and beans.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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