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Chicken Enchiladas

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“A good family friend made these for a Christmas gathering when we lived in eastern AZ. It's one of a handful of enchilada recipes I usually make. They also freeze very well. Yield is approximate.”
READY IN:
1hr
SERVES:
8-10
YIELD:
8-10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together chicken breasts, refried beans and taco seasoning.
  2. Mix together: cream of chicken soup and sour cream.
  3. Spread chicken mixture down middle of tortilla, then soup then grated cheddar cheese.
  4. Roll up and put in greased 9 x 13 pan.
  5. Spread leftover soup over top, and then sprinkle with grated cheese.
  6. Bake, uncovered at 350 degrees for 30 minutes.

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