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Creamy Chicken Enchiladas Recipe

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

Jessica Heisinger


1 small onion, chopped
1 small green pepper, chopped
1 can chopped green chilies
1 T. olive oil
4 to 5 cooked chicken breasts, shredded
1/4 cup butter
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 T cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. white pepper
1 c. (8 ounces) sour cream
10-12 flour tortillas
2 c. shredded Monterey Jack cheese

In a large skillet, saute onion, green pepper and chilies until onion and pepper are tender. Stir in chicken and set aside.

For sauce: Melt butter in a saucepan. Stir in flour until smooth (like a white roux). Add broth and stir over medium heat until it thickens. Add cumin, garlic powder, salt, and pepper. Remove from heat and stir in sour cream.

Pour chicken mixture, 1 cup of cheese, and half of the sauce in a large bowl and combine. This is the filling for the enchiladas. Spoon mixture in to tortillas and place seam side down in greased baking dish. Cover with remaining sauce and cheese. Bake at 350 degrees until edges are lightly golden and bubbly (about 25 minutes).




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