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Whit's Chicken Enchiladas

Reviewed: Sep. 9, 2012
Yum! These were the best enchiladas I've ever made. I read through a lot of the reviews and incorporated several suggestions from other readers: * I cooked the chicken breasts in chicken broth and added 1/2 packet of taco seasoning mix to the broth. Reserved the broth after removing the chicken. * To the saute I added 1/2 large onion, chopped, and 1/2 green bell pepper, chopped. * I put a few Tbl red enchilada sauce in the pan before adding the enchiladas. * Added 1/2 can red enchilada sauce and 3/4 cup salsa after the cheese began to melt, and used the broth instead of the water to that part. * Dipped the tortillas in the remaining broth before rolling - made them easier to handle and added flavor. * Poured remaining 1/2 can red enchilada sauce on top of the heavy cream. * Topped with sliced black olives. There was enough for 11 fat enchiladas. (Probably could have stretched it to 12 easily.) They were wonderful!
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