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Creamy Chicken Enchiladas
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Recipe Information
Crystal Sechtman

Serves/Makes:4 or more

  • 10 flour tortillas
  • 3 lg. whole chicken breasts
  • 1 can cream of chicken soup
  • 4 oz (112 grm). cream cheese, softened
  • 1 can chopped green chiles
  • Topping:
  • 1 cup (225 ml) sour cream
  • 1 cup (225 ml) grated mozzerella cheese
  • 1 cup (225 ml) grated cheddar cheese
  • Garnish (optional):
  • salsa
  • sour cream
  • Cook chicken, cool and cut into pieces (I like to grill them).
  • Preheat oven to 350 degrees (175 C.).
  • Mix soup, cream cheese, green chiles and sour cream.
  • Add chicken.
  • Divide mixture evenly among the tortillas.
  • Roll up and line them in a 9x13 inch baking dish.
  • Combine ingredients for topping and spread over enchiladas.
  • Bake for 20 to 25 minutes until heated through.
  • If desired serve with salsa and additional sour cream.
I got this recipe from a cookbook put out by the Portland Trailblazers basketball team in the early nineties.

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