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Creamy Chicken Enchiladas

Recipes »  Main Dish  »  Poultry - Chicken

chicken

Yield: 6 Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 6
1 10.75-oz canCampbell's Cream of Chicken S
1 8-oz containersour cream
1 cupPace Picante Sauce
2 teaspoonsChili powder
2 cupscooked chicken; chopped
1 cupmonterey jack cheese; shredded
10 mission fajita size flour tortillas; warmed
1 mediumtomato; chopped
1 green onion; sliced

Creamy Chicken Enchiladas Preparation

MIX soup, sour cream, picante sauce and chili powder.

MIX 1 cup picante sauce mixture, chicken and cheese.

SPREAD about 1/4 cup 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 350F for 40 minute or until hot. Top with tomato and onion.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. Drain and chop chicken.

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Calories Per Serving: 326
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Creamy Chicken Enchiladas Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]

[I posted this recipe.]
4 years, 9 months, 2 weeks, 2 days, 22 hours, 40 minutes ago

Tags

  1. Mainstays and favorites
  2. Main Dish
  3. mexican
  4. chicken
  5. Chicken
  6. Mexican
  7. Dinner
  8. Spring

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