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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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SOUR CREAM CHICKEN CHEESE ENCHILADAS

From: Carolyn Fronapel, Regent Square (from a recipe of Jean Wyzykowski)
Primary category: Entrees

Ingredients

2 lb boneless chicken breasts, boiled and diced
2 pints sour cream
4 cans cream of chicken soup
1 onion, chopped fine
1 lb longhorn or cheddar cheese
2 pkgs flour tortillas (24)

Procedure

Combine the chicken, sour cream, soup, onion and 1/2 of the cheese. Put about 2 TB of filling in each tortilla, top with a little grated cheese and roll up.

Place seam side down in a 9x13" baking dish. Use the remainder of the mixture to cover the enchiladas and sprinkle with the remaining cheese.

Bake at 375° for 30-45 minutes.

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Sour Cream Chicken Cheese Enchiladas - NOTES

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Sour Cream Chicken Cheese Enchiladas - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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