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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Wine/Beverage
Recommendations
  5/5

Ingredients
a. 2 large chicken breasts
a. water
a. chicken granules, parsley, garlic powder, onion powder
b. 1 tablespoon butter
b. 1/2 onion chopped
c. 1 packet taco seasoning
c. 1/2 of a 4oz can green chilies
c. 3 green onions chopped
c. 1/4 cup lime juice
 
c. 1/2 cup broth from cooked chicken
c. garlic and onion powder
d. 5-6 taco sized tortillas
d. cheddar cheese
d. 1/2 can red enchilada sauce
E. 5 tablespoons sour cream
E. 1/2 teaspoon chili powder
E. 5 tablespoons cream of chicken soup

Instructions
Cover chicken with water and season. Bring to a light boil and then cover and simmer for 30 minutes. Do not throw away the broth. Shred the chicken to add to the C mixture
Heat the E mixture over low for about 10 minutes. Reserve and cover to keep warm. While you are doing that, heat butter over medium heat and cook onion for about 5 minutes, until clear
Place shredded chicken in pot on top of the onion. Add the C mixture and stir. Cover and simmer over low for 20 minutes. If it is too juicy, just heat out without the lid on. Add the sour cream mixture and stir
Add chicken mixture to the tortillas in a greased pan. Top with cheese to taste and with the red enchilada sauce. Heat for 20 minutes in 350 degree oven


Originally Submitted
6/24/2014





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