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    Creamy Chicken Enchiladas

    Source of Recipe


    List of Ingredients

    1 pint sour cream
    1 (10.5 ounce) can cream of chicken soup
    1 (4 ounce) cans green chilies, diced
    6 flour tortillas
    1 small package mild cheese, shredded
    3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken!


    Preheat oven to 350*F.
    Combine soup, sour cream and chilies in a bowl.
    Take 3/4 cup of soup mixture and slather the entire bottom of a 9x13 casserole dish. This will be a thin layer that will help the enchiladas from sticking to the bottom.
    In each tortilla, layer soup mixture, cheese & chicken.
    Roll up and place in casserole dish.
    Top with remaining soup mixture and sprinkle with remaining cheese.
    Bake for 20 minutes or until hot and bubbly and cheese is melted




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