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"The belly rules the mind."--Spanish Proverb

Enchiladas Blancas with Sour Cream Recipe

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This recipe for Enchiladas Blancas with Sour Cream, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Sralla


2 whole chicken breasts
1 small carrot
1 sprig parsley
4 tbsp olive oil
1 clove, chopped
1-1/2 cups canned green chilies, chopped
5 fresh tomatoes, peeled and chopped
2 medium onions, chopped fine
1/8 tsp oregano
1/8 tsp salt
1/2 lb cheddar cheese, grated
1/2 pint sour cream
12 tortillas
cooking oil

Cover chicken, carrot, and parsley with water in pot, salt lightly and cook slowly for 45 minutes. Remove chicken from bones, skin and cool. Then shred in bowl. Fry garlic in olive oil, add chilies, tomato, onion, oregano, and salt. Barely cover with water and cook at low heat until thick. Add cheese and sour cream to chicken and mash together. Fry tortillas in oil until soft, a few seconds. Dip each in chili sauce mixture and fill with chicken mixture and roll. Place rolls in flat casserole; cover with remaining sauce. Bake in moderate oven until very hot, 20 to 25 minutes.

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