Chicken Enchiladas
Ingredients
- 3 pound(s) chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
- 2 can(s) cream of chicken soup
- 8 ounce(s) sour cream
- ½ can(s) chopped green chilies (more or less according to taste)
- 3 cup(s) shredded cheddar cheese
- 1 package(s) 10-inch flour tortillas.
Preheat oven to 350° F. In a saucepan over medium heat, combine the soup, sour cream, and green chilies. Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas. Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle ea...
Variations on Chicken Enchiladas
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- 2 tablespoons olive oil, divided
- 4 (8-ounce) bone-in chicken thighs, skinned
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
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- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
- 1/2 cup sour cream
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- 1/2 cup salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1 (14 1/2-ounce) can chicken broth
- 10 (7-inch) flour tortillas
- 1 small onion, chopped
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- 1/2 cup fresh cilantro
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- 1 c cooked, diced broiler-fryer chicken
- 1/2 c cooking oil
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- 1/2 teaspoon vegetable oil
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- 1 (4.5-ounce) can chopped green chiles, drained
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- 8 (8-inch) flour tortillas
- 2 tablespoons butter, melted
- 1 (4.5-ounce) can chopped green chiles, drained
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- 1 medium-size green bell pepper
- 19 teaspoons vegetable oil
- 12 6-inch corn tortillas
- 1 medium onion
- 1/2 teaspoon dried oregano
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