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Creamy Chicken enchilladas Recipe


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     Creamy Chicken enchilladas

Category   Entrees - Maindishes
Sub Category   None
Servings   5

1 an cream of chicken soup
1 (8 oz) sour cream
1 c pace picante sauce
2 tsp chili powder
2 c chopped cooked chicken
1 c shredded monterey jack cheese
10 taco size flour tortillas, warmed
1 med tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder. Mix 1 c picante sauce mixture with chicken and cheese. Spread 1/4 c chicken mixture down center of each tortilla. Roll up and place seam side down in 3 qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 for 40 minutes or until hot. Top with tomato and onion.

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