More Great Recipes: Main Dish | Mexican

James Avery Chicken Enchiladas

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Ingredients You'll Need

12 corn tortillas
4-5 chicken breasts, boiled and deboned
2 (8 oz.) cream cheese, softened
Salt and pepper to taste
2 cans cream of chicken soup
2 cups half & half (1 pint)
1 can chopped green chiles


Soften tortillas in oleo or chicken stock. Fill with above mixture, roll up and place in a 9x13 pan sprayed with Pam.


Warm mixture and pour over enchiladas. Top with 8 oz. grated Monterey Jack cheese.

Bake at 350 for 30 minutes, or until it bubbles.

(I usually get about 18 enchiladas out of this, enough to fill a 9x13 and an 8x8 to freeze for later!)

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