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2 to 3 whole chicken breasts (4-6 breast halves)
1 can cream of chicken soup
1 can cream of celery soup
1 pint sour cream
1 small can chopped green chiles
1 onion, finely chopped
2 cloves minced garlic
12 medium flour tortillas
1 cup chicken broth
1 cup grated Monterey Jack cheese, mixed with 1 cup
grated Longhorn cheddar cheese

Cook chicken until tender adding salt and pepper to taste,
reserving chicken broth. In a saucepan, mix soups and 1 cup
chicken broth; add sour cream. Heat thoroughly until smooth and
creamy. Mix chopped chicken, cheese, chiles, garlic, and onion in
bowl. Take tortillas and dip in sauce; place spoonful of meat
filling in center, roll up, and place in 13x9-inch baking dish.
Continue until all tortillas are filled. Pour remaining sauce over
enchiladas. Sprinkle with extra cheese. Warm at 250 degrees for 1 hour
or 350 degrees for 20 minutes.

Yield: 6-8 servings.

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