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Sour Cream Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Jean Fender
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
4 oz. can green chilies
12.5 oz. can boned chicken breast
1/2 c. chopped onions
1 c. sour cream
2 c. shredded cheddar cheese
flour tortillas

Directions:
Directions:
Heat first four ingredients. Add sour cream to mixture just before filling tortillas. Place small amount of heated mixture on bottom of pan or pyrex dish. Fill each tortilla with 2 Tablespoons of mixture and cheese. Roll up and put in dish. Cover with leftover sauce.

Bake at 350 for 30 minutes. Top with cheese during last 5 minutes of cooking. Good served with additional sour cream and/or salsa.

 

 

 

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