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Chicken Enchilada
Chicken Enchilada

Chicken Enchilada

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2-3 large boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups milk
1 container (8 oz.) sour cream
1 package flour tortilla shells
2 cups shredded cheddar & Monterey mix cheese
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Let's Make It
1
Boil chicken breasts until done & shred meat. In saucepan, combine soups, milk, & sour cream until mixed.
2
Take shells & put in a spoonful of sauce, chicken, & cheese. Wrap shell up and lay in baking dish. After filling all shells, pour remaining sauce over the top of shells then top with cheese.
3
Bake in oven on 425 degrees F for 30-35 minutes.
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