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Chicken Enchiladas

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  • 2 10 3/4-ounce cans cream of chicken soup
  • 8 ounces sour cream
  • 1 cup water
  • 2 chicken breasts halved, cooked, cubed.
  • 12 flour tortillas
  • 8 ounces mozzarella cheese - grated
  • 8 ounces cheddar cheese - grated

Combine soup, sour cream, water-mix well. Spread some in the bottom of casserole baking dish. Place some of the cubed chicken on a tortilla and add 1 tablespoon sauce, and a big pinch of each cheese. Roll up tortilla and place in baking dish with seam down. Pour remaining sauce over the enchiladas. Sprinkle with cheese until enchiladas are covered. Bake at 350 for 30 minutes.

Freezer Cooking

 
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