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Our Favorite Enchiladas (Chicken Enchiladas)

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chicken enchiladas recipes
Many years ago my friend Liana in New Jersey gave me this recipe. The recipe name on the card was, “Liana’s Chicken Chalupas”.  Well, these aren’t exactly chalupas so I have always called them chicken enchiladas.   It has been in my old recipe book for many years now, and throughout the years these are the enchiladas that my children have loved and call their favorite!  This recipe is so easy and when my son came home from serving a mission for our church last week, he asked if I would make my chicken enchiladas. I was excited to do so and it was fun to see him once again enjoy one of my home made meals after two years!

Our Favorite Enchiladas
 
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Recipe type: Main
Ingredients
  • 4 chicken breasts, cooked and cut into bite size pieces
  • 1 cans cream of chicken soup
  • 1 pint sour cream
  • 1 can Ortega green chilies, chopped
  • 1 small can sliced or chopped olives (optional)
  • ½ cup chopped green onion
  • 1 dozen medium flour tortillas
  • ¾ lb. grated Jack cheese
  • ¼ lb. grated cheddar cheese
Instructions
  1. Combine soup, sour cream, chilies, olives, onions and jack cheese together.
  2. Take out and set aside 2 cups of this mixture.
  3. Add chicken pieces to the original bowl. Spoon chicken mixture into tortillas.
  4. Roll and place in an ungreased 9x13 pan.
  5. Pour the 2 cups of sauce over the top of the rolled tortillas. Top with Cheddar cheese.
  6. Bake at 350 degree for 30-40 minutes.
  7. Top with a dollop of sour cream and guacamole.

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Comments

  1. Mr Pete says

    Wow! These sound amazing! And so does your son! Thank you for his service and your sacrifice for our country. We’ll also be adding this one to our recipe books as well. 😉

    Reply

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