Chicken Enchiladas by Stephanie Schlag - Musely
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Chicken Enchiladas

posted in Food & Drink > Recipes
11/06/2013
  • You will need the big can of green enchilada sauce.
    A can of cream of mushroom soup.
    About 12 corn tortillas I prefer white corn.
    A bag of shredded cheese I use Mexican blend.
    About a pound of chicken or 3 or 4 boneless skinless chicken breasts cooked and shredded.
    Chopped black olives (optional).

  • Mix the first 2 ingredients together and lightly cover the bottom of a 9x13 baking pan with this sauce. Then cut tortillas in half and lay them in pan (should take about 4 tortillas per layer). Put some of your chicken and cheese on top of that. Then repeat the layer of Tortillas, sauce, chicken,

  • And cheese. Then the last Layer of tortillas with the rest of sauce mixture and the rest of cheese and sprinkle with black olives if desired. Bake for 45-50 mins @ 350'. These are delicious and easy.

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