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Chicken Enchiladas
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Source: Rose Viviano
Enchiladas | |
4 | chicken breasts |
1 teaspoon | salt |
1 | chicken bouillon cube |
½ cup | ripe olives, chopped fine |
2-5 | jalepeno peppers, chopped |
4 | green onions, chopped |
1 16-ounce container | sour cream |
2½ cups | longhorn cheese, grated |
10 large | soft tortilla shells or 12 small ones |
Topping | |
2 cups | chicken stock |
1 can | cream of mushroom soup |
1 can | cream of chicken soup |
Enchiladas: Boil chicken in water with salt and bouillon cube. Reserve stock. Cut chicken into bite-size cubes. Mix chicken, olives, peppers, onions, sour cream, and 1 cup longhorn cheese together. Fill tortilla shell and place shells in greased 3-quart casserole dish.
Topping: Mix together chicken stock and soups. Pour this mixture over filled tortillas. Sprinkle remaining 1½ cups longhorn cheese on top.
Bake uncovered at 350?F for 45 minutes.
Enjoy. From Rose Rieser.
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