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Chicken Enchiladas Recipe

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

Marie Mader
Added: Friday, August 25, 2006


2 c. chopped chicken, cooked
1 c. chopped onion
1 (4 oz.) can green chilies, chopped
12 flour tortillas, small
8 oz.Monterey Jack cheese
2 tbsp. butter
2 tbsp. sour cream
1 c. salsa for topping


2 tbsp. butter
1/4 cup flour
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream

Prepare sauce, melt butter, add flour, salt and chicken broth.
Cook; stirring constantly, until thickens.
Cook 2 min.; take off heat and add sour cream.
Saute onions in butter.
Stir together onions, chicken, chilies and 1/2 c, prepared sauce.
Pour small amount of sauce on bottom of 9x13" pan.
Place approximately 3 tbsp chicken mixture on each tortilla and wrap tightly.
Pour remaining sauce over top.
Top with Monterey Jack cheese.
Bake at 350 degrees for 25 min. uncovered.
Serve with sour cream and salsa.




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