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Results 111 - 120 of 711 for mushroom enchiladas
Cook chicken. Cut in bite size pieces. Grease 9 x 13 inch pan and line with 1/2 tortillas, then 1/2 chicken. Mix soup, milk, onion, salsa, ...
Combine first 7 ingredients in large bowl. Dip tortillas in warm juice from cooked chicken. Line bottom of 13 x 9 inch pan with half of the ...
Heat oil, dip tortillas on each side, remove from pan, fill with chicken. Divide chicken into 24 portions, roll up. Put in large pan. Put ...
Combine chicken, soups, onion, milk, and salsa sauce. Put half in bottom of baking dish. Next, add a layer of broken tortillas and then a ...
In a non-metal bowl, combine soup, corn, green onion and chili powder. Micro- cook, uncovered, in microwave oven on high for 4 minutes or ...
Dice chicken and cook in ... Layer chicken, beans, mushroom soup and Ro-Tel tomatoes. Sprinkle ... you like). Final layer should be black olives.
Fry tortillas in oil until soft and pliable; drain and pat dry. Spray 9 x 13 inch pan with Pam or grease lightly. Mix soups, sour cream and ...
118. CHICKEN ENCHILADAS
Cook and dice or shred chicken breasts and set aside. Cut Velveeta cheese into 1/4 inch cubes and set aside. Blend cream soups and Rotel ...
Sauté onions in butter. Add chicken broth. Add 2 cans soup, chiles, olives and chicken. Simmer 7 minutes then add 1/4 cup cheddar ...
Combine soups, sour cream, green ... Pour sauce over enchiladas. Sprinkle with additional cheese if desired. Bake at 350 degrees 40 to 50 minutes.
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