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Nancy's Kitchen - Tried and Tested Recipes
Julie's Chicken Enchiladas Recipe

Julie's Chicken Enchiladas Recipe
Makes 4-5 Servings

1 can cream of chicken soup, undiluted
1 can evaporated milk
1 can chopped green chiles
1/2 lb Mild Mexican Velveeta cheese
2-1/2 cups diced cooked chicken
1 cup Cheddar cheese
1 md onion; chopped
1 pk Flour tortillas; 8-10 count

Heat soup, milk, chiles and Velveeta in saucepan until smooth. Fill tortillas with some chicken, cheddar cheese, onion and a spoonful of soup/cheese mixture. Roll up and place in a 9x13-inch baking pan. Finish with remaining tortillas. Pour remaining sauce over enchiladas and top with rest of cheddar cheese. Bake at 350 degrees for 30-35 minutes.

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