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Eagle Rub Chicken Enchiladas


2 cans (10.75 ounce) condensed cream of chicken soup

1 (8 ounce) container of sour cream

2 cups chunky picante sauce (I like mild)

4 teaspoons chili powder

4 cups chopped grilled chicken

3 cups shredded Monterey Jack cheese

10 soft taco size flour tortillas

2 chopped tomatoes

1 tbsp Eagle Rub All Purpose Seasoning

Grill about six chicken breasts seasoned with Eagle Rub until done. Chop up the chicken with a food processor or hand chopper. Mix the soup, sour cream, picante sauce, chili powder and Eagle Rub in a large bowl. Mix 2 cups of the soup mixture with the chicken and 2 cups of the cheese. Mix all together. Fill each of the tortillas with the mixture, roll them up andplace into a large baking dish sprayed with a nonstick spray such as Pam. Make sure the seam-side of the tortilla is face down in the dish. Cover all of the enchiladas with the remaining soup mixture and sprinkle with the remaining 1 cup of cheese. Cover the dish with foil. Bake at 350 degrees for 40 to 45 minutes. Top with the chopped tomatoes. Enjoy!

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