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Chicken Enchiladas Verdes Recipe

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This recipe for Chicken Enchiladas Verdes, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Landress
Added: Saturday, April 1, 2006


6 chicken breasts, cooked til tender and shredded

Cream cheese filling:
8 ounces cream cheese, softened
3/4 cup heavy cream
1/2 teaspoon onion powder

21 ounces canned salsa verde
1 1/2 cups heavy cream
1 large egg
1 teaspoon salt
1 teaspoon white pepper

To finish:
10-12 flour tortillas
2 cups grated Monterrey Jack cheese
cooking spray

1. Cook, cool and shred chicken breasts.
2. Preheat oven to 350 degrees
3. Mash together cream cheese, cream and onion powder.
4. Put all sauce ingredients in blender and process til smooth.
5. Spray skillet with cooking spray and heat tortillas on each side for a few seconds.
6. Spread each tortilla with cream cheese mixture and fill with chicken.Roll up and place in large baking pan.
7. Pour green sauce over tortillas and top with shredded cheese.
8. Bake for 20 minutes covered, and 10 or 15 minutes uncovered.

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Number Of Servings:
Personal Notes:
Personal Notes:
This is sooo good!




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