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Cream Of Chicken Enchiladas

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Ingredients

Adjust Servings:
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 - 12 flour tortillas
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Nutritional information

741.5
Calories
407 g
Calories From Fat
45.3 g
Total Fat
23 g
Saturated Fat
149.4 mg
Cholesterol
1512.6 mg
Sodium
38.2 g
Carbs
2.2 g
Dietary Fiber
5 g
Sugars
44.8 g
Protein
390g
Serving Size

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Cream Of Chicken Enchiladas

Features:
    Cuisine:

    A little spicy but delicious! used Mexican cheese.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Cream of Chicken Enchiladas, I call this gloppy and sloppy and definitely my family’s favorite , A little spicy but delicious! used Mexican cheese , Simple easy recipe can be put together and in oven in 30 minutes I added spicy Chipotle peppers to the recipe for a little zip Left out the mushrooms because I don’t like them added chopped celery instead Turned out fabulously Dolloped with sour cream had just enough kick Will make again


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    Steps

    1
    Done

    Mix Together First 7 Ingredients.

    2
    Done

    Add Salt and Pepper to Taste.

    3
    Done

    Place 2-3 Tablespoons of Filling in Center of Each Tortilla; Roll Mixture Up in Tortilla.

    4
    Done

    With Seam Side Down, Place Each Rolled Tortilla Side by Side in a 13x9 Inch Casserole Dish Mix Together First 2 Topping Ingredients.

    5
    Done

    Pour Evenly Over Enchiladas in Casserole Dish.

    6
    Done

    Sprinkle With Shredded Cheese.

    7
    Done

    Bake at 350 Degrees For 30-40 Minutes.

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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