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  • Chicken Enchiladas With White Sauce

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    Chicken Enchiladas With White Sauce
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >
    Any even easier cheat for this recipe is to buy a rotisserie chicken from the store and shred it off the bone.

    Ingredients

    • 2 whole chicken breasts, cooked and shredded
    • 1 pound Monterey Jack cheese, grated
    • 1 (3 ounce.) can (mild) minced green chilies
    • 2 cans cream of chicken soup
    • 1 pt. lowfat sour cream
    • 1/2 pound Cheddar cheese, grated
    • 1 dozen flour tortillas

    Directions

    1. Toss together: Chicken, Jack cheese, and chilies.
    2. Mix together soup and lowfat sour cream.
    3. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften).
    4. Put about 1/4 c. of chicken filling in center.
    5. Add in 1 Tbsp. soup mix. Fold sides in, then roll.
    6. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all.
    7. Top with Cheddar cheese.
    8. Bake at 350 degrees for about 45 min.

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