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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.

Bake 350 deg. f. for 45 min.

 
 




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