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Chicken Enchiladas with Green Chilies Recipe

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This recipe for Chicken Enchiladas with Green Chilies is from Treasures from the Galley, 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!
Category:
Category:
Ingredients:  
Ingredients:  
10 soft taco shells
2 c. chicken, cooked and shedded
2 c. Monterey Jack cheese, shredded
3 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can diced green chilies
Directions:
Directions:
Preheat oven to 350ºF. Grease a 9x13 pan. Mix chicken and 1 c. cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min. and then under high broil for 3 min. to brown the cheese.

 

 

 

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