Chicken Enchiladas

"Very Americanized version of my favorite Mexican recipe. You can adjust the temperature by omitting the chilies or adding ones with more flavor."
 
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Ready In:
50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Boil chicken breasts in broth or water until cooked through. After it has cooled use two forks to separate into shredded bits.
  • Saute onion in butter until translucent.
  • Add diced chiles, chicken soup, shredded chicken, sour cream and broth. Simmer until just heated through.
  • Add two tbsp to each tortilla. Roll and place seam side down in greased pan.
  • Cover with enchilada sauce and bake for 30 minute at 325.

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RECIPE SUBMITTED BY

I live about an hour away from the capitol Salt Lake City with my husband, two daughters, two dogs, one cat, and three goldfish. I am a full time home and family engineer, and I love my job!! Our family LOVES to eat, but we are still very health conscious. I am always looking for new recipes and I am not afraid to try somthing new. I love to watch the Food Network and my favorite cookbook is by Giada DeLaurentis. I think she is gorgeous! I look forward to the day when people flock to my house because of my cooking.
 
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