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Lisa's Chicken Enchiladas Recipe

Lisa's Chicken Enchiladas Recipe

4 Chicken breast halves (allow one per tortilla)
10-inch flour tortillas
Monterey Jack or Cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 sm. can diced green chiles
1 can Hatch Red Enchilada Sauce
1 sm. onion, diced

Cook chicken breasts in water; drain and cool. After cooled, shred chicken and put in separate bowl; set aside. In saucepan, combine sauce, soup, sour cream, chiles and onion to make sauce. Stir over medium heat for 5-10 minutes, or just until simmering. Heat tortillas in microwave for 30-45 seconds to soften. Place shredded chicken in tortilla, add some cheese, then a little sauce; roll up. Place tortillas in lightly greased pan 9x13 or larger baking dish. Pour enchilada sauce over top. Top with combined cheeses (I used generous amount). Bake at 350 degrees until bubbly and golden brown. Serve.

Note: Instead of cooking the chicken breasts I use canned chicken. It saves a lot of time.
Lisa TX

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