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“Tweaked from: http://themeadowbrookblog.blogspot.com/2009/12/firehouse-chicken-enchiladas.html Posted to keep up with all my recipes.”
READY IN:
55mins
SERVES:
8
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken and shred.
  2. Season and cook with 1/2 Cup water. Simmer until water is gone.
  3. Add cream cheese and melt.
  4. Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
  5. Divide the filling into 1/8ths.
  6. Place filling in middle of tortilla and sprinkle with cheese.
  7. Roll tortilla and place seam side down in pan.
  8. Cover with remaining sauce and top with cheese.
  9. Cook at 350* 35-45 minutes, until bubbly.

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