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Here’s a mildly spicy, scrumptious dinner that can be whipped up in about twenty minutes.


 2-3 chicken breasts, chopped
1 can cream of chicken soup
1/2 pint sour cream
1 small can diced green chilies
1/2 to 1 cup shredded cheese (cheddar, Monterrey Jack, Mozzarella, etc)


Cook chicken breast thoroughly.  Meanwhile, combine the remaining ingredients, saving a third of the cheese to top the enchiladas.


Add a fourth of the mixture to the chicken.  Spoon along the length of tortillas and place in a casserole dish, seam side down.


Spoon the remaining sauce mixture over the top and sprinkle with remaining cheese.  Place in oven at 350F until hot.


5 Responses

  1. We have a recipe that is just like this except instead of sour cream we use a block of cream cheese. It's wonderful! I'll have to try it with sour cream since we always seem to have that on hand. =)

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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