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Chicken Enchiladas with White Sauce Recipe

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This recipe for Chicken Enchiladas with White Sauce, by , is from Calvary Chapel Myrtle Beach 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!

Carol Dozler


4 chicken breasts
¼ cup Hot Tamale mix (below)
1-2 garlic cloves
½ cup chopped onion
2T. olive oil or butter
1 can chopped green chilies
⅓ cup sour cream(optional)
⅓ cup minced fresh cilantro(optional)
Flour tortillas
Appox. 3 cups of shredded cheese (I use half cheddar and half pepper jack)

Hot Tamale Mix:
¼ cup chili powder
2 T. salt
1 T. paprika
1 T. smoked paprika
1 T. garlic powder
1 T. onion powder
1-2 teaspoons cayenne pepper
1 tsp cumin

3 cups whipping cream
1 ½ cups half and half
5 chicken bouillon cubes or 5 tsp Better than Bouillon (this is what I use and it is easier to mix in.)

Place chicken breasts in a crock pot and sprinkle with ¼ cup Hot Tamale mix. Do not add any liquid. Cook on high for 2-3 hrs. or on low longer until chicken shreds easily. Sauté onion in oil or butter until onions are translucent and add garlic and sauté for 1 more minute and add to shredded chicken (you can also add the onion and garlic to the crock pot with the chicken in the beginning if pressed for time). Add the green chilies and cilantro and sour cream if desired and mix together. Spray 9x13 pan with cooking spray.
Place about a ½ cup of chicken mixture on a flour tortilla and sprinkle with cheese, roll and place seam down in pan. Repeat. It should make about 8 enchiladas.

Heat cream and half and half in a sauce pan on medium heat and stir in bouillon until completely melted. Stir consistently to keep from scalding. It is ok to bring to a slight boil. Pour over enchiladas. Sprinkle with remaining cheese or more if desired. Bake at 350º for about 30 minutes. Enjoy!




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