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Creamy White Chicken Enchiladas Recipe

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This recipe for Creamy White Chicken Enchiladas, by , is from Our Family 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:  
Tiffany Kassler

Category:
Category:

Ingredients:  
Ingredients:  
3 large cooked chicken breasts I usually boil mine for about 20 minutes or until they shred easily
1 can of cream of chicken soup
cup milk
1 cup sour cream
2 cups shredded Mexican cheese
Salt and pepper to taste
8 large or 12 small flour tortillas

Directions:
Directions:
1. Shred your cooked chicken and place in a large bowl.
2. In a large measuring cup mix together the can of cream of chicken soup and milk.
3. Pour 1/2 of the cream of chicken soup and milk mixture into the shredded chicken.
4. Add the sour cream, 1 1/2 cups of the Mexican cheese and salt and pepper to taste to the shredded chicken. Mix to combine.
5. Scoop the mixture (about 2-3 tbsp) onto the center of a flour tortilla and roll.
6. Place rolled tortillas in a 9x13 greased baking pan. Pour the remainder of the cream of chicken soup / milk mixture on top of the rolled tortillas.
7. Sprinkle the remaining Mexican cheese on top of the rolled tortillas.

Bake at 350 for 20 minutes covered with foil. Then remove foil and bake for 10 additional minutes.

 

 

 

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