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Thursday, February 8, 2007

chicken enchiladas

12 6-inch flour tortillas
6 chicken breasts, boiled and shredded
2-3 cups shredded cheddar, mozzarella or jack cheese
chopped onion

Sauce Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
Dash of green mild taco sauce
1 cup of chosen cheese
1 can diced green chilies

Assembly: pour a little of the sauce in the bottom of the 9x13 pan first. Place chicken and onion, roll tortilla and place in the pan. Pour the remaining sauce over the top of the enchiladas. Cover with cheese. Bake for 30 miutes at 350 degrees.

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