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Document Id : 3962
File Type : PDF
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Crepes Ensenada
CREPES ENSENADA
4 chicken breasts, cooked and shredded
1 large can diced green chilies (drained)
1 lb. Jack cheese, grated
2 small cans chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated
Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan. Mix the sour cream and cheese soup and pour over rolled tortillas. Pour salsa over the sour cream and soup. Top with cheddar cheese grated. Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 - 12 and may be prepared in advance.
4 chicken breasts, cooked and shredded
1 large can diced green chilies (drained)
1 lb. Jack cheese, grated
2 small cans chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated
Mix first five ingredients and divide evenly on flour tortillas. Roll up and place in a 9x13 inch pan. Mix the sour cream and cheese soup and pour over rolled tortillas. Pour salsa over the sour cream and soup. Top with cheddar cheese grated. Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 - 12 and may be prepared in advance.
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