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This is a great family recipe that is everyone's favorite. Our Mexican Seasoning, Chili Blend, and Garlic Granules provide just the right spices for this delicious 'South-Of-The-Boarder' dish. Great Mexican flavors made with creamy chicken, chilies, lots of cheese and the perfect spices. Ole!!

MEXICAN SEASONING, Chili Blend , Garlic Granules


2 lbs. chicken breasts (skinless & boneless) cut in cubes

1 can Cream of Cheddar soup (10.75 ounce)

1/2 cup sour cream

2 tsp Chili Blend

1 Tblspn Mexican Seasoning

1 Tblspn butter

1 medium onion, chopped

1 (4oz) can chopped green chilies, drained

1 bunch green onions, chopped & divided

1 cup water

1 tsp lime juice

1 tsp Garlic Granules

1 (28 ounce) can Enchilada Sauce

1 (6 ounce) can black olives, drained

10 flour tortillas

4 cups shredded (sharp) cheddar cheese, divided

Directions: Boil the chicken in water until done (about 20 minutes). Shred the cooked chicken and set aside. In a saucepan, combine the soup, sour cream, and Chili Blend. Bring to a simmer over low heat, turn off the heat and keep this mixture warm. Heat the butter in a skillet, stir in the onions and cook until translucent. Add the chicken, green chilies, Mexican Seasoning, 1/2 of the green onions, and water. Simmer for 10 minutes. Stir in the lime juice and Garlic Granules and simmer for 10 more minutes. Preheat oven to 350 degrees. Combine the soup mixture with the chicken mixture. Pour and spread 1 cup of the enchilada sauce over the bottom of a 9 x 13 baking dish. Fill tortillas with the chicken mixture and then use 1/2 of the cheese to sprinkle over the filling of each tortilla before folding. Fold the tortillas

and place seam side down in the baking dish. Pour the remaining enchilada sauce over the filled tortillas. Sprinkle the top of the tortillas with the remaining green onions, olives, and the reserved 1/2 of the cheese. Bake covered for 20 minutes, remove the cover and then bake another 5 to 10 minutes or until the cheese is melted.

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