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SOUR CREAM CHICKEN ENCHILADAS Recipe

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This recipe for SOUR CREAM CHICKEN ENCHILADAS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5-6 Chicken Breast (cooked and chopped)
2 (10 1/2 oz.) Cans Cream of Chicken Soup
1 Pint Sour Cream
1 (4 oz.) Can Chopped Green Chilies (save a few for garnish)
Vegetable Oil
1 Dozen Corn Tortillas
1/3 Cup Onion (chopped)
2 Cups Cheddar / Monterey Jack Cheese (grated)

Directions:
Directions:
Mix chicken, soup, sour cream, chilies, and onion together. Heat oil in small fry pan; dip each tortilla into the hot oil until softened, and drain on paper towels. Spread a thin layer of creamed mixture over the bottom of a 9X13 pan. Spread equal amount of creamed mixture down the middle of each tortilla (reserve some creamed mixture for top) and sprinkle with cheese (reserve some cheese for the top) Roll up tortilla and place seam-side down in prepared pan. Pour remaining mixture over the top of rolled tortillas and sprinkle with remaining cheese. Bake at 350 for 25-30 minutes. Garnish with reserved chilies.

 

 

 

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