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Green Chile Enchiladas Recipe

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This recipe for Green Chile Enchiladas, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Newby
Added: Tuesday, September 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz. can Green Chile Enchilada sauce (Las Palmas brand) medium spicy,
1 4.5 oz. can chopped green chiles,
2 large or 3 smaller chicken breasts,
1 medium onion,
1 tub green onion cream cheese,
1 1/2 cups sour cream,
12 -14 corn tortillas,
1 cup vegetable oil,
1 Tbs. olive oil,
2 cloves of garlic,
1/2 tsp. salt,
1/8 tsp pepper,
juice of 1 medium size lime,
10 oz. shredded Monteray Jack cheese

Directions:
Directions:
Cut up chicken breasts, onion and garlic and saute in olive oil. Season with salt, pepper and lime juice. Cook until onion is golden brown. Continue to chop chicken into smaller pieces as it cooks. Combine enchilada sauce, chiles and 1 cup sour cream in a sauce pan over medium heat. Cook tortillas in vegetable oil on medium heat until bubbling. Do not over cook, they should still be soft. Fill with 1 Tbsp of the chicken mixture and 1 tsp. of cream cheese. Roll and place in backing dish. Cover with sauce and sprinkle with shredded cheese. Cook at 425 for 30 minutes until cheese is brown. Let the dish sit for 15 minutes before serving. Garnish with sour cream.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can add more or less sour cream based on how spicy you want them to be.

 

 

 

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