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chicken enchiladas

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“This comes from our church cookbook. It is a favorite at potlucks. At home even I need to double this because the boys love it and make pigs of themselves.”
READY IN:
50mins
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix soup with sour cream and set aside.
  2. Mix olives, green chiles, chicken and 1/2 of the cheese.
  3. Add 1/3 soup and cream mixture.
  4. Divide among 12 tortillas and roll up, place seam side down in a greased 9 x 13 baking pan (it will take 2).
  5. Put rest of soup mixture on top;cover with remaining cheese.
  6. Bake at 350 for 30 minutes or until bubbly.

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