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Chicken >> Chicken Enchiladas
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Chicken >> Chicken Enchiladas


2 Cans Condensed Cream Of Mushroom Soup 1 (16-ounce) Carton Sour Cream 1 (4.5-ounce) Can Diced Green Chilies 10 Flour Tortillas 3 Cups Cooked Rice 2 Cups Cooked Cubed Chicken* 2 Cups Grated Cheddar Cheese, Divided 1 Medium Onion, Chopped 1 Cup Prepared Salsa
Combine Mushroom Soup, Sour Cream And Chilies.
Spread Half Of Mixture On The Bottom Of A 9 X 13-inch Baking Dish.
Set Aside.
Fill Each Tortilla With The Cooked Rice, Cooked Chicken, 1 Cup Cheese, Onions And Salsa Divided Evenly.
Roll Tortillas And Place In Prepared Baking Dish.
Pour Remaining Soup Mixture Evenly Over Enchiladas And Sprinkle With Remaining 1 Cup Cheese.
Bake At 350*f (175*c) For 1 Hour.

Serves 6. You can serve with your family and friends.
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