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Chiken Enchiladas with White and Red Sauce Recipe

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This recipe for Chiken Enchiladas with White and Red Sauce, by , is from Morgan Family Cookbook, 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!

Contributor:  
Contributor:  
Brandy Morgan

Category:
Category:

Ingredients:  
Ingredients:  
10 small soft flour tortillas
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken
1 Small can red enchilada Sauce (optional)
3 cups Monterey Jack cheese Ė shredded
3 tablespoons butter
4oz can diced green chilies

Directions:
Directions:
1. Preheat oven to 350 degrees

2. Combine shredded chicken, part of the red enchilada sauce (optional) and 1 cup of cheese

3. Line small amount of red enchilada sauce to the bottom of a greased 9 X 13 pain; Fill tortillas with the mixture above and roll each one then place the pan

4. Melt butter in a pan over medium heat

5. Stir flour into butter and whisk for 1 minute over heat.

6. Add broth and whisk together. Cook over heat until itís thick and bubbles up

7. Take off heat and add in sour cream and chilies. (be careful itís not too hot or the sour cream will curdle)

8. Pour mixture over enchiladas and add remaining cheese to top.

9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

10. Enjoy!

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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