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Sour Cream Chicken Enchiladas Recipe

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This recipe for Sour Cream Chicken Enchiladas, by , is from Markosian 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!

Andrea Markosian


1 rotisserie chicken shredded, or about 2-3 cups of shredded chicken
10 flour tortillas
1 small onion diced
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 4 ounce can green chiles or you can used diced jalapenos but start with just a tiny bit and taste test before adding more
16 ounces monterey jack cheese shredded, be sure to buy block cheese and shred it yourself for the best flavor with this recipe

Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
Slowly add chicken broth and whisk until completely smooth.
Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and green chiles.
In a large bowl combine chicken, onion, and 1 cup of cheese.
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
Pour 1 cup of sauce into a 9x13 baking dish. Place chicken rolls in the baking dish.
Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
Bake at 350 degrees for 20-25 minutes or until browned and bubbly.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Amount Per Serving
Calories 563 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 17g 85%
Cholesterol 134mg 45%
Sodium 740mg 31%
Potassium 371mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 0g 0%
Sugars 2g
Protein 37g 74%
Vitamin A 13.6%
Vitamin C 5.2%
Calcium 41.3%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.




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