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CHICKEN ENCHILADAS

1 1/2 c. cubed chicken, cooked
1 c. shredded Cheddar cheese
1/2 c. chopped onion
1 (10 oz.) can cream of
mushroom
1 (10 oz.) can enchilada sauce
(mild)
1 pkg. tortillas (12)

Combine meat, 1/2 cup cheese and onion. Put aside.
Combine soups and sauce. Heat to boiling. Heat tortillas in
200 degrees oven to soften. Dip tortillas in sauce and place 2
tablespoons meat mixture in center of each. Roll and place in
shallow baking dish. Cover with leftover sauce and cheese.
Bake at 350 degrees for 15 to 20 minutes.

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