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Thursday, October 30, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CHICKEN ENCHILADAS
Entrees
Contributed by: Vickie Turner
Ingredients:
  • 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
  • 1 (16 oz.) jar salsa
  • 12 (8-inch) tortillas
  • 1 cup sour cream
  • 2 cups Mexican-blend cheese
Preheat oven to 400 degrees.
Cook chicken for about 10 minutes in a nonstick skillet sprayed with cooking spray. Stir in salsa. Arrange six tortillas on the bottom of a 13- by 9-inch baking dish. Divide half the chicken mixture, sour cream and cheese between the tortillas; roll up. Repeat with remaining tortillas and filling, laying them on top of the other tortillas.
Cover with foil and bake for 30 minutes or until hot. Remove foil and let stand 5 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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