"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Enchiladas Recipe

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

Robin Engstrom
Added: Monday, May 26, 2008


1 c. chopped onion
4 c. chopped cooked chicken
1/4 c. butter
8 oz. (2 C.) shredded cheddar
1/4 c. flour
2 1/2 c. hot water
4 oz. can chopped chiles,
1 T. instant chicken bouillon
8 oz. dairy sour cream
1 t. ground cumin

10 (8In.) tortillas

Heat oven to 350. In saucepan, cook onion in butter until tender. Stir in flour, hot water and bouillon. Cook and stir until mixture boils. Remove from heat. Stir in sour cream.
In medium bowl, combine 2 c. of sauce mixture with chicken, 1 c. cheese, chiles and cumin. Place chicken mixture on each tortilla. Roll up, folding in sides. Arrange in greased 9x13 baking dish. Top with remaiing sauce and cheese. Bake 25 min.




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