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Chicken Enchiladas To DIE For!

Cue the mariachi band!!

I first posted this recipe on Carolyn’s Boards a few weeks ago to gauge the reactions of readers before I posted it to Recipezaar. They loved it, and had lots of small tweaks and modifications of their own. To follow the Carolyn’s Boards thread for my Chicken Enchiladas, click here.

Fashion Paramedic’s Chicken Enchiladas

1 Whole Cooked Chicken or 6 Chicken Breast Halves, cooked
1 env McCormick’s Cheesy Taco Seasoning
1 pkg Sour Cream (16 oz)
2 cups Mexican Blend Shredded Cheese
2 cups Cheddar Cheese, shredded
2 cans Las Palmas Enchilada Sauce
12 ea Soft Taco Size Flour Tortillas

Preheat oven to 325 F.

Spray two 13 x 9 pans/dishes with cooking spray.

Cut or shred (your preference) the chicken and place in a large bowl.

Add the taco seasoning and stir well.

In the same dish, add the sour cream, 1 cup of the Mexican blend cheese, 1 cup of the cheddar cheese, and half of one can of the Las Palmas Enchilada Sauce. Stir to mix all ingredients well.

Spoon about a 3/4 cup to one cup of the mixture into a flour tortilla.

Roll and place seam-side down in the prepared pans.

Repeat until all the mixture is gone or until all of the tortillas are used.

Pour the rest of the enchilada sauce (to taste) over the enchiladas, coating well.

Sprinkle the enchiladas with the rest of the mexican blend and cheddar cheeses (to taste).

Bake in oven at 325 for 20 – 25 minutes. (Enough to heat the enchiladas thoroughly and melt the cheese.)

Serve with a side of refried beans or Sharlene’s spanish rice. Enjoy!!


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