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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from James Family Favorites, 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:  
Patti James

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. chopped, cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cl sour cream, divided
1 pkg. shredded colby and monterey jack cheese, divided
1/4 c. chopped cilantro, divided
12 flour tortillas (6-8 in.)
1 1/2 c. chunky salsa


Directions:
Directions:
Mix chicken, soup, 1/2 of the sour cream, 1 c. of the cheese and 3 Tbsp. of the cilantro.

Spoon about 1/4 c. of the chicken mixture down the center of each tortilla; roll up.

Place, seam sides down, in a greased 9 x 13 baking dish. Top with salsa and remaining cheese; cover.

Bake at 350 F for 25 minutes. Uncover; sprinkle with remaining cilantro. Serve with remaining sour cream.

Number Of Servings:
Number Of Servings:
6

 

 

 

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