Home Cooking Recipes
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Creamy Chicken Enchiladas
Chef:  Lois Mills - Lake City, KS          Category:  Main Dishes

Ingredients:
2 cups chicken,cooked & chopped
1 cup green pepper
8 ounces salsa
1 (8 oz.) package cream cheese
8 (6 inch) flour tortilla shells
1 can Cheddar cheese soup
1/4 cup half and half













Directions: Stir chicken, green pepper, half of salsa and cream cheese in saucepan, cook over low heat until smooth. Spoon 1/3 cup on to each tortilla shell, roll up. Place seam side down in greased 9X13 inch baking dish. Mix soup and half and half in saucepan, cook over low heat until smooth. Pour over tortillas, cover with foil. Bake at 375°F for 30 minutes. Pour remaining salsa over tortillas and serve.

Notes:

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