Sour Cream Chicken Enchiladas recipe
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Timings & Yeildings
Prepration : 30
Cooking : 30
Total : 60
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
12 each corn tortillas
4 cups green chile sauce
3 cups chicken cooked, minced
1 pound jack cheese grated
1/4 cup onion minced (optional)
16 ounces sour cream
1 x salt to taste
1/4 cup olive oil
1 each garlic clove minced
1/2 cup onion minced (optional)
1 tablespoon flour
1 cup water
1 cup green chiles chopped
1 x salt to taste
 To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 35 degrees F for about 2 minutes.

Smother with sour cream and return to oven for 1 minutes or until all is hot. Serve immediately
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