"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from The Loft Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Loft


cup of butter ( a stick)
1 bunch green onions, chopped
1 clove garlic, minced
1 15 oz can tomato sauce
1 4 oz can chopped green chiles
1 tsp sugar
1 tsp cumin
tsp basil
tsp salt
tsp oregano
3 cups chicken, cooked and shredded
4 cups grated cheddar-jack cheese
2 cups sour cream
12 corn tortillas

In a large skillet melt better. Add onions and garlic and saute until onions are tender. Stir in tomato sauce, green chilies, sugar, cumin, salt, oregano, and basil. Bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, combine chicken with cup of sour cream. Dip each tortilla into the hot tomato sauce. Place an even amount of the chicken mixture and a sprinkle of cheese into each one. Roll into a log and place each one in baking dish seam side down. Combine the remaining tomato sauce and sour cream. Spread over the enchiladas. Sprinkle remaining cheese on top. Bake at 350 for 45 minutes or until hot.




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