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Enchiladas de Pollo

Recipes »  Main Dish  »  Tacos, Burritos and Enchiladas

From the Paula Deen Family Favorites cookbook

Yield: 22 Servings Ready in moments

Cuisine: MexicanMain Ingredient: Chicken

(4, 0) 100% would make again (reviews)

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Servings          
Original recipe makes 22 Servings
4 LgChicken breasts; Cooked and shredded
1 8 ozPackage cream cheese; Room temp
1 10.75 oz canCondensed cream of chicken soup
2 4 oz cansDiced green chilies with juice
6 Green onions; Chopped with green tops too
20-24 7 inchFlour tortillas
2 CupsMonterey jack cheese; Grated
4 Cupssharp Cheddar cheese; Grated
Sour cream
Shredded lettuce
Diced tomatoes

Enchiladas de Pollo Preparation

Preheat the oven to 350. Spray two 9x13 pans.

Combine the chicken, crm cheese, soup, chilies and gn onions. Spoon 2tbspoons of this into each tortilla and roll up.

Pour a very small amount of the sauce on the bottom of each dish and tilt so the sauce thinly covers the bottom. Place enchiladas sside by side on top. When this is done, pour remaining sauce on top.combine the cheeses and sprinkle evenly over the tops.

Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes.

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Calories Per Serving: 358
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