creamy chicken enchiladas
(3 ratings)
This is a variation of a recipe I clipped out of a magazine many years ago. People who don't care for enchiladas like these! I happen to be one of those people...these are quite good!
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(3 ratings)
yield
6 -8
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For creamy chicken enchiladas
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2 cchicken (cooked, shredded)
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2 cancream of chicken soup
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16 ozsour cream
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4 cangreen chiles (4 ounces, diced)
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16 ozcolby jack cheese
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1 bunchgreen onions (chopped, optional)
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6-8 mdflour tortillas
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1 canred enchilada sauce
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16 ozcheddar cheese (shredded)
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black olives (sliced)
How To Make creamy chicken enchiladas
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1Preheat oven to 350 degrees.
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2Mix chicken, soup, sour cream, green chiles and Colby Jack cheese. Spread a thin layer (about 1/4 of mixture) on bottom of 9x13 baking dish.
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3Place about 3 tablespoons of filling in each tortilla and top with green onions. Roll tortillas and arrange them in baking dish.
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4Spread remaining mixture on top. Drizzle entire can of enchilada sauce. Sprinkle Cheddar cheese and olives.
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5Bake for 30-40 minutes until bubbly and lightly browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Chicken Enchiladas:
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