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Sour Cream Enchiladas Recipe

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

Contributor:  
Contributor:  
Diane McGowan
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pt. sour cream
2 cans undiluted cream of chicken soup
1 small can diced green chilies
2 bunches green onions
1 lb each of shredded jack and cheddar cheeses
18 corn tortillas
2 chicken breasts in chunks
2 tbsp. oil

Directions:
Directions:
1. Cook chicken
2. Mix together sour cream, soup, chilis and chicken
3. Slice onions including green tops
4. Dip tortillas in hot oil until pliable, drain
5. Place thin layer of filling on bottom of 8x12 baking dish
6. Place spoonful of filling on half of tortilla. Top with cheese and onion. Roll and place seam side down in baking dish. Repeat with other tortillas.
7. Cover enchiladas with layer of filling, cheeses and onion.
8. Repeat for second baking dish.
9. Bake at 275 until heated through
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Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
30 min.

 

 

 

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