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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Oatey/Pat Bulloch


1 chicken, boiled tender and deboned
2 cans mild green chilies, chopped
10-12 flour tortillas
1 onion, chopped
1 tsp salt
1 tsp cumin
4 tbsp cooking oil
chicken broth, enough to make chicken mixture moist
1 can cream of chicken soup
8-10 oz. monterey jack cheese, grated
1 cup sour cream
picante sauce

Saut onions in oil. Add chicken broth and chicken. Add salt and cumin and heat until hot. Make sauce of cream of chicken soup, sour cream, and small amount of picante sauce. Heat in separate saucepan until hot. Take chicken mixture - about 2 Tbsp roll up in tortillas, and place in a buttered baking dish.

Pour sauce over top. Sprinkle with cheese. Make a stripe of picante sauce. Cover and bake at 300 until bubbling.




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