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Chicken Enchiladas Recipe


Chicken Enchiladas Recipe
I love this easy Mexican enchiladas dish. It may be frozen before baking, if desired; allow extra baking time for thawing.

Blondeberry

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Ingredients
  • 1 medium onion, chopped
  • 2 (4 oz) cans chopped green chiles
  • 2 to 3 Tbsp melted butter
  • 1 (10 oz) can cream of mushroom soup, undiluted
  • 1 (10 oz) can cream of chicken soup, undiluted
  • 1 1/2 cups chicken broth
  • 1 dozen corn tortillas
  • 1 (2 1/2 to 3 pound) chicken, cooked and boned
  • 1 lb Longhorn-style Cheddar cheese, shredded

Directions
  1. Saute onion and green chiles in butter until tender.
  2. Add soup and broth, blending well; simmer 10 to 15 minutes.
  3. While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds.
  4. Place a small amount on each tortilla and roll up tightly; place in a lightly greased 9 x 13 inch baking dish.
  5. Pour remaining sauce over enchiladas; top with cheese.
  6. Bake 350 degrees for 20 to 25 minutes or until hot and bubbly.

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Comments


Hi Blonde! This sounds easy and yummy. The ability to freeze it makes it even better. Thanks.


Great recipe,thank-you.


These look delicious. I will save them and try this one next week. Looks too good to pass up.


Love enchiladas this ones sounds good too gonna make it soon thanks


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