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Blessing Pebbles
DEBBIE
OSMOND's CHICKEN ENCHILADAS
Donny
Osmond's fave meal
Copyright Debbie Osmond 2001
(Posted
with his permission)
4 or 5 boneless,
skinless
chicken breasts (boiled w/ diced onion, salt & pepper until tender)
Mixture:
cut up chicken into
small pieces
1 can 26 oz cream
of chicken soup
1-16 oz sour cream
1 small can of mild
diced green chiles
(Mix these 4
ingredients
together in a bowl, and you can heat it in a micro to make it easier to
work with if you wish.)
1 doz small (3-4") round soft corn tortillas
Top
2-3 cups grated cheese
(cheddar and jack)
In a skillet heat
olive
oil (enough to cover bottom). Dip each tortilla into oil front and back
(just to heat the tortillas -- don't make them crisp) and then lay on
paper
towel to soak up excess oil. Do this to all tortillas.
(Make layers)
In 9x13 pan lay 3-4
tortillas in bottom of pan, sprinkle cheese on top of tortillas. Then
put
2 cups of the chicken/mixture on top of cheese and repeat till it's
gone.
Top with cheese.
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