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RECIPE: Chicken Enchiladas

Recipe Chicken Enchiladas

Chicken Enchiladas

1 – Split Chicken Breast
1 – 8 ct Tortillas
2 – can Refried Beans
1 – packet Taco Seasoning
2 – 8oz packages of Shredded Cheese
1 – small can Cream of Chicken Soup
1 – 8oz Sour Cream

  1. Boil & shred split Chicken Breast.
  2. Mix Taco Seasoning & Shredded Chicken.
  3. On Tortilla layer beans, chicken & cheese, wrap and place in oven safe dish.
  4. Mix sour cream & cream of chicken soup, pour on top of enchiladas.
  5. Top with shredded Cheese.
  6. Bake at 350° for 35 minutes.

Top with tomatoes, sour cream, etc.

Serving suggestions: rice

Makes (2) 8″ cake pans with 4 enchiladas in each.

To Freeze:

Place enchiladas and sauce in a oven safe dish, cover and place in the freezer.

Serve from Freezer:

Thaw in the refrigerator for 24 hours or at room temperature for several hours. Bake at 350° for 35 minutes or until heated through.

I made this recipe as part of my Frugal Chicken Freezer Meals: 6 meals for $7.73!

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