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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Crews Collage (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:  
Mary Schuster

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chicken (or 4 chicken breasts boiled)
1 lb. cheddar cheese
1 lb. montery jack cheese
2 cans cream of chicken soup
1 8 oz. sour cream
1/2 jar salsa verde
1 small can chopped green chilis
1 pkg. corn tortillas
1 can chopped ripe olives (optional)
1 C chopped onions (optional)

Directions:
Directions:
Mix in a big bowl the soups, sour cream, salsa verde, and the green chilis. You may also add the olives and onion at this time reserving some for the topping. Add the cheeses (keeping back 1 to 1/2 C of the cheese) and the chicken. Stir well. Scoop some of the filling onto one of the corn tortillas and roll it up laying it in a 9 X 13 pan. Seam on the bottom. Usually there will be 2 layers of these tortillas. Put the remaining filling on the top and cover it all with the cheese that was reserved for the topping. Bake at 350 for about 1 hour.

Personal Notes:
Personal Notes:
I got this recipe from Carol Beehler.

 

 

 

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