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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Evangelical Christian Academy Family Favorites, 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!

Carol Musser


1 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 1/2 c. water
3 chicken bouillon cubes
1 (8 oz.) carton sour cream, at room temperature
1/2 c. (2 oz.) shredded Cheddar cheese
1 1/2 c. (6oz.) shredded Monterey Jack cheese, divided
1 (4 oz.) can chopped green chilies, dreained
1/2 tsp. chili powder
3 c. chopped cooked chicken
10 (8 inch) flour tortillas
Paprika to taste

Saute onion in butter in saucepan until tender. Stir in flour. Add water and bouillon; cook, stirring frequently, until thickened and bouillon is dissolved. Remove from heat and stir in sour cream. Combine 1 c. sauce, cheddar cheese, 1/2 c. Monterey Jack cheese, chilies, chili powder and chicken; mix thoroughly. Spoon chicken mixture on tortillas; roll up and place in lightly- greased 13x9 inch baking dish. Pour remaining sauce over enchiladas, sprinkle with 1 c. Monterey Jack cheese and season with paprika. Bake, uncovered, at 350 F for 25 minutes.




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