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Chicken Enchiladas
5-6 boneless/skinless chicken breasts
1 yellow onion
3 cans cream of chicken soup (regular or reduced fat)
1 12oz sour cream (regular or light)
1 small can of diced green chilies
1 block sharp cheddar cheese shredded
1 package of flour tortillas
4-5 slices of jalapeños from a jar or can (optional)

Put chicken in large pot full of water. Cut onion in large pieces and add to the chicken and water. Boil until cooked, 20-30mins. Remove chicken from water and let it cool enough to shred then shred the chicken and place in a large bowl. Throw the onions away don’t put them in the shredded chicken.

Put the 3 cans of cream of chicken soup, sour cream, drained green chilies in a pan and cook on low heat. Mixture will thin a little as it gets hot. Stir a lot and watch it closely. It will burn because it is so thick and heavy. I add about 4-5 slices of jalapeños for a little extra spice. You don’t need too. If you want it really spicy you can us a can of diced jalapeños instead of green chilies. If you add the jalapeños dice them up and add to sauce.

Once the sauce is hot add some of it to the chicken to moisten it but not too soupy. Spray cooking spray in a baking dish and then add a little sauce. Slightly warm the flour tortillas in a skillet. (they’re easier to roll) Put warm tortilla in baking dish fill with chicken and a little cheese if desired and roll. You will probably use about 12 or so tortillas’ depending on how much chicken is put in them. Once you have your pan or pans full add remaining sauce to the top. Then top the sauce with your desired amount of cheese.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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