"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Enchiladas Recipe

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

Maura Schmidt
Added: Tuesday, June 16, 2009


4 cups finely chopped, cooked chicken
1 cup chopped onions
1/4 cup margarine or butter
1/4 cup unsifted flour
2 1/2 cups hot water
3 chicken bouillon cubes
1 8-oz container sour cream
2 cups shredded cheddar
1 4-oz can chopped green chilies (drained)
1 tsp ground cumin
10 8-inch tortillas

Preheat oven to 350 F.

In a medium saucepan, cook onions in butter until tender. Stir in flour, then water and bouillon until dissolved. Remove from heat, and then add sour cream.

In a large bowl, combine 2 cups of the sauce with chicken, 1 cup cheese, chilies and cumin. Place equal amounts of mixture on each tortilla and roll up. Arrange in a greased 9" x 13" pan with the seams down.

Top with remaining sauce and grated cheese. Cover and bake 30 minutes until cheese is melted.

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