OFF THE CUFF ENCHILADAS

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Valerie Lynne 78

"This is my first recipe creation from beginning to end! I wanted something simple but yummy and everyone that has tried them has liked them."
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Directions

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  1. Boil chicken until done. Let cool. Remove skin and bones. Shred. In large pan combine chicken, sour cream, cream cheese, garlic powder, chili powder and both cans of tomatoes and green chilies. Mix well until heated through. In bottom of 10x15 baking dish, put enough picante sauce to cover bottom of dish only. Put approximately 1 cup of chicken mixture in each tortilla, cover mixture with cheddar cheese and roll it up. Place fold size down in dish. Push them together snug in dish until you have them all rolled. Cover with remaining picante sauce and remaining cheddar cheese. Bake in 350 degree oven until the cheese is melted completely on top. You may serve on a bed of shredded lettuce or eat them as they are.

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