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Fiesta Chicken Enchiladas


  • 2 cans milk enchilada sauce, divided
  • 2 cups chopped cooked chicken
  • 1/2 cup sour cream
  • 2 cans chopped green chilies, undrained
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  • 1/2 cup chopped green onions
  • 1/4 tsp. salt
  • 2 cups shredded Monterey Jack cheese, divided
  • 10 flour tortillas (6 or 7 inch)


Preheat oven to 350 degrees F. Pour 1 can enchilada sauce in 9x13 inch baking dish. In large bowl, combine chicken, sour cream, chilies, onions and salt; stir in 1 cup of the cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla. Toll up tortillas and place, seam-side down, in prepared baking dish. Pour remaining 1 can enchilada sauce over top; sprinkle with remaining 1 cup cheese. Bake, uncovered, 30 minutes or until cheese is melted and enchiladas are heated through.

By Robin from Washington, IA

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April 15, 20070 found this helpful

May I ask what milk enchilada sauce is? I have never heard of it.

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April 18, 20070 found this helpful

Is the milk Enchilada sauce a typo? Judging from the directions, it must be. Also, is this the green enchilada sauce? I thought it might be since you are adding 2 cans of chopped green chilies. It sounds good, but can you clarify the recipe?

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