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Chicken Enchiladas

fast.cook's picture
Ingredients
  Canned cooked chicken 15 Ounce (3 Cans, 5 Ounce Each)
  Sour cream 1 Cup (16 tbs)
  Canned cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Monterey jack cheese 3⁄4 Cup (12 tbs), shredded
  Colby cheese 3⁄4 Cup (12 tbs), shredded
  Chopped green chilies 2 Tablespoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Pepper 1⁄4 Teaspoon
  Flour tortillas 6
  Colby cheese 1⁄2 Cup (8 tbs), shredded
Directions

In large mixing bowl, combine chicken, sour cream, soup, cheeses, green chilies, onion and pepper.
Mix well.
Place 3/4 cup of mixture on each tortilla; roll up and place seam side down in 2-quart oblong glass baking dish.
Sprinkle with 1/2 cup Colby cheese.
Microwave at high (10) 10 to 14 minutes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

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