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Easy Chicken Enchiladas

     It's dinner time...what to prepare? How about chicken enchiladas? This recipe is so easy and so delicious!


  • 2 cans (5ounces each) Swanson Premium Chunk White Chicken, drained
  • 1 1/2 cups shredded Cheddar cheese
  • 1 can (4ounces) Chopped green chilies, drained (optional)
  • 1 small onion, chopped (about 1/4 cup)
  • 1 can (10ounces) Enchilada sauce
  • 8 corn tortillas (6 inches each)
  • Shredded Lettuce (optional)
  • Sour Cream (optional)
  • Diced Tomatoes (optional)


  1. In medium bowl, combine chicken, 1 cup of cheese, chilies, and onion
  2. In bottom of 3-quart oblong baking dish, spread 1/2 can enchilada sauce; set aside
  3. To assemble enchiladas: Along one side of each tortilla, spread about 1/3 cup chicken misture. Roll up each tortilla, jelly-roll fashion. Place seam-side down in sauce in baking dish
  4. Por remaining 1/2 can of enchilada sauce over enchiladas. sprinkle with remaining 1/2 cup of cheese. Cover; bake at 350 for 25 minutes or until hot. Top with lettuce, sour cream, and tomatoes, if desired.

Makes 4 sevings.
Prep Time: 20 minutes
Cook Time 25 minutes

Copyright © 2008-2015 Debbie Reynolds Harper

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