Chicken enchiladas with sour cream
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Chicken enchiladas with sour cream
  Chicken    Chili    Creams  
Last updated 6/12/2012 12:49:25 AM. Recipe ID 10775. Report a problem with this recipe.
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      Title: Chicken enchiladas with sour cream
 Categories: Chili, Chicken
      Yield: 1 Servings
 
           -Chicken Enchiladas with
           -Sour Cream
 
  1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken
  broth 1  8 ounce carton sour cream 2 canned jalapeno peppers(seeded
  and chopped) 1 dozen corn tortillas vegetable oil 1 whole chicken
  breast, cooked and chopped 2 cups shredded cheese, divided(use
  Monterey Jack) 3/4 cup chopped onion Chopped fresh parsley Picante
  Sauce(get a thick kind)(try Pace brand)
  
  Using  a heavy saucepan, melt butter over low heat. Add flour and stir
  until smooth and consistant.  Cook for about a minute while stirring
  constantly. Gradually add chicken broth; cook over medium heat,
  stirring constantly,  until  misture   is thickend and bubbling. Stir
  in the sour cream  and  chopped peppers. Pour half of sour cream
  sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside
  dish and remaining sour cream sauce.
  
  Fry  your tortillas in w tablespoons of oil in a medium sized skillet
  for 5 seconds on each side or just until tortillas are softened; add
  additional oil when necessary. Drain well(use paper toweling).
  
  Place  about 1 tablespoon of each of chicken, chease and onion on each
  tortilla.  Roll the tortillaa up and place seam side ddown in reserved
  baking dish. Pour remaining sour cream sauce over the top. Now bake
  at 425 for  20  minutes.   Sprikle remaining cheese on top, bake an
  additional 5 minutes to  melt the cheese. Garnish with parsley and
  pour on the Picante Sauce. Serves 6. Converted by MMCONV vers. 1.40
 




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Recipe ID 10775 (Apr 03, 2005)

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