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Monday, July 5, 2010

Chicken Enchiladas by Amy (variation of Stephanie Cooksey's recipe)

12-20 flour tortillas (fajita size)
1 1/2 cups shredded Monterrey Jack Cheese
1 small can of green chilies, chopped
1 can cream of chicken soup
3-4 cups cooked chicken
1 small onion, chopped
1 teaspoon chili powder
1/2 cup picante or salsa
2 cups shredded Cheddar cheese

Warm tortillas if necessary to be pliable. Blend shredded chicken, Monterrey Jack, chilies, onion, and chili powder. Fill tortillas and place seam side down in a lightly greased shallow glass casserole dish.

Mix together soup, salsa, and Cheddar cheese. Spoon over enchiladas. Cover with plastic wrap and foil. Freeze.

Freezer to Oven:
Thaw completely. Remove plastic wrap and foil. Bake for 30 minutes at 350 degrees (preheated). Cover with foil if top is getting too brown.

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