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Best Ever Chicken Enchiladas

Kraft Memeber Recipe
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Makes: 10 enchiladas Total Time: 40 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 cups chopped cooked chicken (3 cans)
  • 2 cups sour cream (24 oz.)
  • 1 can (10 3/4 ounce) cream of chicken soup, undiluted.
  • 2 cups (8 ounces) shredded Monterey jack cheese
  • 2 cups (8 ounces) shredded longhorn cheese
  • 1 can (4 oz.) chopped green chiles, drained.
  • 2 tablespoons chopped onion
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 (10 inch) flour tortillas
  • Vegetable oil
  • 1 cup (4 oz.) shredded longhorn cheese
make it
Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels.

Place a heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 13 x 9 x 2-inch baking dish.

Cover and bake at 350 degrees F for 20 minutes. Sprinkle tortillas with 1 cup of longhorn cheese, and bake for an additional 5 minutes. Serve enchiladas immediately.
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