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CHICKEN ENCHILADAS Recipe

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This recipe for CHICKEN ENCHILADAS is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
1 package soft fried corn tortillas
1 can diced green chilies
1 can diced black olives
1 pound cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 onion chopped
1/2 cup Bisquick
3 cups chicken broth
Salt to taste
Pepper to taste

Directions:
Directions:
Boil the chicken until tender. Cool and bone chicken. Save 3 cups of the broth. Soft fry corn tortillas and cut into bite size pieces. Grate the cheese and dice the onion. Take 3 cups broth and add half a cup of Bisquick and blend well. Boil until thickened. Add soup, chilies, onion, and olives and stir. After blending well add tortillas and cheese to make two layers in the casserole dish. Cover with foil. Bake 45 minutes at 350°. Remove foil and bake 15 minutes more.

 

 

 

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