"Hunger is the best sauce in the world."--Cervantes

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Davis
Added: Saturday, May 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Monterey Jack Cheese
2 cup cooked chicken cut in bite sized pieces
1/2 cup chopped onion
12 tortillas, corn or flour
1/4 cup butter
2 tbsp. flour
1 cup sour cream
1 can chicken broth
1 can chopped green chili

Directions:
Directions:
Melt butter and saute onions, add flour and broth. Cook over medium heat until thickened. Add sour cream and cook until hot but do not boil. Add chili. Soften tortillas in hot oil, blot with paper towel. Spread tortillas with sauce made of butter, flour sour cream and broth. Fill with chicken and cheese. Roll up and place in shallow pan. Bake 20 minutes at 350.

Number Of Servings:
Number Of Servings:
12

 

 

 

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