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Creamy Chicken Enchiladas

Contributed By: Deborah, CA | See all of Deborah's recipes
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Rating: 4   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
1 1/2 cups cooked chicken, cubed(baked leftovers)
1/2 cup diced onion
1-6oz. can chopped green chiles
1-10.75 oz can condensed cream of chicken soup
2/3 cup chicken broth
1 1/2 cups grated colby cheese or 3/4 cup each cheddar and jack cheeses
8 to 12 corn tortillas
1/4 teaspoon each salt and pepper
Preheat oven to 350 degrees

In a medium bowl combine cubed chicken, chiles, onions, and about 1 cup cheese

Mix chicken broth with cream of chicken soup and coat bottom only of an 11x9 inch pan(metal or glass)

Fill each tortilla with about 1/2-2/3 cup chicken mixture placing filled tortillas in pan

Cover filled tortillas with remaining soup/broth and sprinkle with saved 1/2 cup of cheese

Bake 25-35 minutes or until sauce is bubbling

Garnishes-Salsa, Chopped cilantro, Chopped chiles or green/red peppers,etc.

Serve wth Salad or Refried Beans

Date Added: 07/27/2009
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Paola Reviewed: 10/20/2010
I found this recipe very very yummy and simple. The only thing i did different, (because i had no left overs) was i bought a already made chicken and shredded it cut cooking time.
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