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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Moseley 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:  
Marilyn Moseley

Category:
Category:

Ingredients:  
Ingredients:  
12 corn tortillas, warmed in saucepan in light amount of butter
2 pounds chicken breasts, cooked, shredded
1 can 28-oz Las Palmas green enchilada sauce
1 cup sour cream
1 cup Pace Picante sauce
2 cups cheese, divided

Directions:
Directions:
Heat oven to 350. Pour 1/2 cup enchilada sauce into the bottom of a large 12" iron skillet. Mix chicken, 1 cup enchilada sauce, sour cream, Picante sauce, and 1 cup cheese together well. Roll a corn tortilla in the sauce on the bottom of the pan, and then flip and fill with a scoop of chicken mixture. Roll tortilla and place seam side down, continue until all tortillas are used. Pour remaining enchilada sauce over the top of tortillas, and sprinkle remaining cheddar cheese over top. Bake until cheese is melted, about 20-30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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