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Sour Cream Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Saturday, July 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large chicken breasts, cooked and shredded
2 10 3/4 oz. cans cream of chicken soup
1 c. sour cream
1/2 of a 4 oz. can chopped mild green chiles
1 lb. jack cheese, grated
1 lb. longhorn cheddar cheese, grated
1/4 c. green onions, sliced
Approx. 10 to 14 corn tortillas

Directions:
Directions:
Mix together the soup, sour cream and green chiles. Spread a thin layer on the bottom of a 9x13 dish. Mix together the grated cheese and green onions. Fry tortillas in hot oil until soft, or microwave tortillas until soft and pliable. Fill each tortilla with some shredded chicken and the cheese/onion mixture and roll up. Place seam side down in the baking dish. Top tortillas with remaining sour cream mixture. Sprinkle with any remaining cheese. Bake uncovered at 350 degrees for 30 minutes, or until bubbly.

 

 

 

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