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Chicken Enchiladas Recipe

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Chicken Enchiladas Recipe
Makes 4 Servings

1 cup chicken, cooked and cubed
1 can cream of chicken soup
1 can cream
1 can chopped green chilies
1/2 cup grated cheese
1 pkg. frozen corn tortilla shells

In a 2-quart bowl, mix boned chicken, cream of chicken soup and cream. In a casserole dish, tear six tortilla shells into small pieces. Pour half of mixture over shells. Tear 6 remaining shells over this. Pour remaining mixture on top. Sprinkle with chopped green chilies and cheese. Bake at 350° until bubbly and cheese is melted.


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