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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from My Potatoes Have Lumps, 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!

Tari Harlan


3 c chicken, cooked (okay, important note here, I’ve cooked chicken in the enchilada sauce, I omitted the flour, and once the chicken is cooked and removed, I thickened the sauce with 2 tbsp corn starch mixed with ¼ c water)
1 onion, diced
1 red bell pepper, diced
2-3 garlic cloves, minced
1 14 oz can diced tomatoes with chilies
2 tbsp EVOO
2 tbsp butter
Corn or flour tortillas (personal preference)

In a large skillet, sauté onions, peppers and garlic for 5-7 minutes.

Add chicken and tomatoes, mix well and remove from heat.

Spoon 2-3 tbsp chicken mixture over center of tortilla and roll up. Arrange in a lightly oiled 9”x13” baking dish.

Cover with enchilada sauce and cheese sauce. (Recipes for both found in this book)

Bake at 350º for 30-35 minutes or until hot, bubbly and lightly browned.

Serve with favorites toppings: diced tomatoes, diced avocados, green onions, black olives, shredded lettuce, sour cream, guacamole and pico de gallo




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