"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Walburn


1/4c margarine
1/4c flour
3/4c water
1-10 3/4 can chicken broth
8oz sour cream
2 small cans jalapeņo peppers (seeded/chopped)
12 flour tortillas
3/4c chicken (cooked & chopped)
3/4c onion (minced)

Heat oven 425
Melt margarine in saucepan (low heat).
Add flour stirring until thickened & bubbly.
Add rest of ingredients.
Pour 1/2 of sour cream into lightly greased 12x8x2" dish.
Place 1T of chicken, cheese & onion on each tortilla.
Roll & place seam side down.
Pour remaining sour cream sauce over top.
Bake uncovered for 20 minutes.
Sprinkle w/ cheese & bake 5 minutes more.

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