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Results 1 - 10 of 16 for roasted chicken enchiladas
Using the low-fat versions are ... sour cream and chicken soup in sauce pan and ... Mistake Salsa to add as topping once out of oven. ENJOY!!
Boil chicken with bouillon cubes and selected ... half can of enchilada sauce into greased dish. Place ... (chicken is already cooked). ENJOY!
Place meat in Crock-Pot with all the ingredients in there. I usually season my meat first and throw it all in on LOW for about 4 or 5 ...
Preheat oven to about 300 to 350°F. Put the chicken in a large pot and ... cheese. Place the enchiladas into the oven for about ... crackers and iced tea.
Preheat oven to 325°F. Pick the cooked chicken off the bones and shred ... remaining sauce over enchiladas. Top with shredded cheese ... 325°F for 30 minutes.
Chop and heat chicken and onion in skillet. In ... mixture over all the rolled up tortillas. It should cover all. Bake at 350°F for 20 minutes.
Heat oil in fry pan. Quickly fry tortillas on both sides, just enough to soften. Place between paper towels to drain excess oil. Use at ...
Roast chicken and shred. Heat chicken fat ... Pour sauce over enchiladas. Sprinkle remaining 1 cup ... until hot and bubbly. Makes 12 servings.
In blender put all chiles ... grated cheese. Cook 5 minutes longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.
Fry onions in fat. Add green chili and tomato sauce. Add soup, stirring constantly. Cook 5 minutes. Season with salt and garlic salt. Fry ...
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