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Main Dishes

Chicken Enchiladas I - 1996
​​​​​​​​​​​​​Recipe courtesy of Shar Hansen

INGREDIENTS
  • 2 cans  Cream of Chicken soup
  • 1 pint  sour cream
  • 1 can  green chiles
  • 1 medium  onion -- diced
  • 12 flour tortillas
  • 2 cups  cheddar cheese -- grated
  • 2 cups  chicken, cooked -- diced

PREPARATION
Combine soup, sour cream, onion, cheese, and green chiles in a pan, and bring to a boil. Spray a 9" cake pan with non-stick spray. Put a thin layer of sauce in the bottom of pan. Roll chicken in tortillas with small amount of sauce, and arrange in pan. Cover with remaining sauce. Bake at 350 for 30 minutes.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking