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Chicken Enchiladas Recipe


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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   1 9x13 or 2 8x8 pans

1/2 c. chopped onion
2 Tbsp butter
1 (4 oz) can chopped green chilies
3 c cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 c. sour cream
2 c. shredded Monterrey Jack cheese
10 flour tortillas

Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken.
In a bowl, combine evaporated milk, soup and sour cream. Dip tortilla in sauce. Place 3 Tbsp chicken down center of tortilla. Sprinkle with cheese.
Roll up. Place seam down in greased foil baking pan(s). Repeat with remaining tortillas. Top with remaining sauce. Cover with foil and freeze.
To serve: Thaw. Bake covered 60 minutes at 350.

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