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  1. #1

    Chicken Enchiladas

    I inherited this recipe when I got married.

    2 lbs boneless, skinless chicken breast strips cut into 1 inch pieces
    1 large onion (white or yellow) chopped
    1 can PET milk
    1 can chopped, peeled green chilie peppers
    1 can cream of mushroom soup
    3 to 4 cups of finely shredded cheddar cheese
    1 package of burrito size flour tortillas
    3 quart rectangular Pyrex dish

    Preheat oven to 350. In a medium size bowl combine the chicken and the onions and put aside. In another bowl combine the PET milk, chilie peppers and mushroom soup. Stir until well blended.

    Put the chicken mixture in the tortillas and fold like a burrito and put in the Pyrex dish. Pour milk mixture over top of burritos evenly. Sprinkle desire about of cheese on top of mixture.

    Place in oven for 45 minutes until cheese is bubbly and chicken is cooked completly.
    Serve and enjoy. Refridgerate leftovers.

    Makes 8
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    Last edited by cali~jenn; 01-19-2013 at 03:59 PM.

  2. #2

    Re: Chicken Enchiladas

    Yum I could eat mexican food everyday I think.

  3. #3

    Re: Chicken Enchiladas

    mmmm, I will definately be trying this one

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