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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Reeves Family Cookbook, 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!

Karleen Reeves Smith


2 c cooked chicken, diced
2 c sour cream
1 can Cream of chicken soup
2 c shredded Monterey Jack cheese
10 (10") tortillas
Pam spray
2 c shredded longhorn cheese
2 TBS chopped onion
1/8 tsp salt
1 (4 oz) can green chilies, drained
1/4 tsp pepper

Combine chicken, sour cream, soup, cheeses, chilies, onion, salt, pepper; mix well. Warm tortilla shells. Place 1/2 c mixture on shell and roll up. Place seam side down in 9 X 13 inch pan. Cover and bake 20 minutes. Sprinkle 2 c cheese over and bake another 5 minutes. Can be frozen before baking.




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