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Simply Sour Cream Chicken Enchiladas Recipe

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This recipe for Simply Sour Cream Chicken Enchiladas, by , is from The Gillis/Schuck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brea Jennings


1 lb chicken breast diced
1 medium onion chopped
1 tbsp. vegetable oil
8 flour tortillas softened 8 inches
1 1/2 c shredded Monterey Jack cheese or 1 1/2 c Mexican blend cheese divided
1/4 c butter
1/4 c flour
1 (15 oz) can chicken broth
1 c sour cream
1 (4 oz) can chopped green chilies

In fry pan, cook chicken and onion together over medium heat until chicken is just done

Divide cooked chicken evenly between 8 tortillas. Add 1 1/2 tbsp. cheese to each tortilla. Set aside.

Melt butter in a medium sauce pan, stir in flour to make a roux, stir and cook until bubbly. Gradually whisk in chicken broth then bring to boiling. stir frequently. Remove from heat, stir in sour cream and green chilies.

Spray 9x13 baking pan with non-stick spray. Put small amount of sauce on bottom of pan to help prevent tortillas from getting hard and chewy on bottom.

Roll enchiladas and place seam-side down on top of sauce in baking pan.
Pour remaining sauce evenly over enchiladas.

Top with remaining 3/4 c cheese ( baking dish may be double wrapped and frozen at this point)

Bake 400 for 20 minutes until cheese is melted and sauce near edge of dish is bubbly.




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