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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHICKEN ENCHILADAS

From: Nancy Polinsky, QED Cooks
Primary category: Entrees

Ingredients

2 10-oz cans enchilada sauce
1 15.5-oz can red kidney beans, drained and rinsed
1/2 cup chopped scallions
8 soft corn tortillas
2 cups shredded cooked chicken (or turkey)
1 1/2 cup shredded taco flavored cheese

Procedure

Grease a 13x9 baking dish

Combine beans and one can of enchilada sauce in saucepan and cook over medium heat until thoroughly heated. Then put beans and sauce into blender and mix just until chunky.

Place 1/4 cup of chicken on each tortilla, coat with bean mixture, sprinkle with scallions, and top with cheese.

Roll up each tortilla and place side-by-side, seam down in baking dish.

Top with can of enchilada sauce and sprinkle with cheese.

Cover and bake at 300 for 15-20 minutes.

Serves 4

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Chicken Enchiladas - NOTES

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Chicken Enchiladas - REVIEWS

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