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Sour Cream Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Liz Owens
Added: Thursday, April 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 + corn tortillas
3 c. cooked minced chicken
1/4 c. minced onion (optional)
1 to 2 c. sour cream
salt to taste
4 c. green chili sauce*
1 lb. shredded Monterey Jack cheese

Directions:
Directions:
Cook chicken and mince. Whole boiling chickens are good for this. Boil entire chicken then just shred the meat off - - it comes off real easy.

Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Mix one cup chili sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

* For home-made green chili sauce:
In 1/4 cup olive oil, saute 1 clove garlic, minced and 1/2 cup minced onion. Blend in 1 T. flour. Add 1 cup water and 1 cup chopped green chillies. Salt to taste. Bring to a boil and simmer, stirring frequently for 5 minutes.

 

 

 

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