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Three Cheese Chicken Enchiladas Recipe

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This recipe for Three Cheese Chicken Enchiladas, by , is from Barthe Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Boerner


8 6-inch tortillas
1-1/2 C. sour cream
4 oz. cream cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 C. cooked, cubed or shredded chicken
3 C. shredded Cheddar Jack cheese (divided)
1/4 C. chopped green onions
3 C. or 28 oz. can green Enchilada sauce

Preheat oven to 350.
In a large bowl stir together sour cream, cream cheese, salt, cumin, pepper, chicken, 2 C. cheese, and green onion.
Place 1/2 cup of chicken mixture in center of each tortilla. Fold 2 edges of tortilla to overlap in the center over chicken mixture. Put about 3/4 cup of enchilada sauce in the bottom of pan. Place filled tortilla seam side down in 9x13 inch baking pan. Pour the rest of the sauce over filled tortillas.
Bake for 30 minutes or until enchiladas are heated through.
Sprinkle with remaining cup of cheese and return to oven until melted. (5 minutes).

Number Of Servings:
Number Of Servings:




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