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Chicken Enchiladas Recipe | |
Chicken | |
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Ingredients:
4 cups finely chopped, cooked chicken8 ounces cream cheese, softened 4-6 green onions 12 flour tortillas (fajita size works well) 16 ounces can peeled tomatoes 4 ounces can green chilies 1 cup sour cream 1 cup shredded Monterey Jack cheese 1/2 cup shredded sharp cheddar 4 ounces Black olives, sliced
Directions:
Mix chicken with cream cheese and about 1/4 - 1/3 cup chopped green onions. Fill tortillas with chicken mixture and fold. Place in 9" x 13" baking dish. Combine tomatoes, chilies and sour cream in blender, blending until smooth. Pour sauce over enchiladas. Top with black olives, then cheese and remaining green onions. Bake, covered, at 350 degrees for 30 minutes. Serve with additional sour cream and salsa if desired. Freezes well. Serves 6.Although the original recipe calls for 1/2 cup of Cheddar cheese, I use 1 cup.
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