Serves: 5
Total Calories: 314
Boil chicken in seasoned water. Make sauce of soup, sour cream, chiles, and water. Add diced chicken. Combine cheese and onion. Dip tortillas in chicken stock. Stuff with sauce and 1 tablespoon of cheese and onion. Roll up in casserole and cover with remaining sauce. Bake 325° for 30 minutes.
This Chicken Enchiladas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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