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CHICKEN ENCHILADAS

3 chicken breasts, boiled,
boned and cut up
1 can cream of chicken soup
1/2 can chicken broth
1 can (small) green chillies,
chopped (mild)
1 tsp. cumino
2 cloves garlic, chopped
1/2 large onion, chopped
4 oz. cream cheese
1 c. Jack cheese, grated
1 doz. corn tortillas

Boil chicken breasts; bone and chop up fine. Add 1/2
cup chicken broth to soup and heat. Add cumino and garlic to
soup (cook until smooth). When smooth, add chillies and keep
warm; do not boil. In small bowl, mix chopped chicken, onions
and creamed cheese. Soften tortillas in skillet (bottom
covered with Crisco). Grease 13 x 9-inch casserole lightly
with oil or spray with Pam, cover bottom with soup mixture,
roll softened tortillas with cheese mixture. Place in casse-
role; add soup mixture. Bake in 375 degrees oven for 25 minutes. Add
Jack cheese and heat 10 minutes. Serve with sour cream and
ripe olives, if desired.

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