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Chicken- Chicken Enchiladas White Recipe

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This recipe for Chicken- Chicken Enchiladas White, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitzi McBride
Added: Monday, April 2, 2007


1/2 c. butter
1/2 c. all purpose flour
3 c. chicken broth
8 oz. sour cream
1/2 c. green taco sauce
1 dozen 7-inch flour tortillas
3 c. grated monterey jack cheese
3 c. cooked, shredded chicken
1/2 c. finely chopped onion
1/2 c. grated parmesan cheese

Melt the butter or margarine in a medium size saucepan over medium heat. Stir in the flour and cook, stirring for 1 minute. Gradually add the broth and cook, stirring occasionally, until the mixture is thick, for about 5 minutes. Remove the saucepan from the heat. Stir in the sour cream and the taco sauce, and set aside.

Preheat the oven to 350. Lightly spray two 9x9x2 inch glass baking dishes. Work with 1 tortilla at a time. On the first tortilla, place about 2 tablespoons of the monterey jack cheese, 1/4 c. chicken and some of the onion. Spoon 3 tablespoons of the sauce down the center of the tortilla. Roll up the tortilla and place it, seam side down, in one of the prepared dishes. Repeat with the remaining tortillas. After using all tortillas, pour remaining sauce over the tortillas and sprinkle remaining monterey jack cheese and parmesan cheese. Bake the enchiladas in the preheated oven for 30 minutes or until bubbly and lightly golden.




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