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Monday, April 9, 2018

Chicken Enchiladas by Beth

4 c. shredded, cooked chicken
2 c. shredded Mexican blend cheese, divided
1 can cream of chicken soup
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
24 oz. tomato sauce
1-1/2 Tbsp. chili powder
1/2 tsp. cumin
6 flour tortillas
In large bowl, combine chicken, 1 c. cheese, soup, onion, salt, and pepper.  Mix thoroughly.  In a separate bowl, combine tomato sauce, chili powder, and cumin.  In greased 9x13, pour about 1 c. of sauce on the bottom of the pan.   Lay out tortillas on counter, divide chicken mixture among the tortillas and spread mixture down the center of each tortilla.  Roll each up tightly and place in pan.  Pour remaining sauce over tortillas.  Cover and freeze.  Freeze remaining 1 c. of cheese for later use.
Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 350 for 45 min or until heated through.  Top with remaining cheese and return to oven until cheese is melted.

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