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How To make Sour Cream Chicken Enchiladas

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Ingredients
12
each
corn tortillas
4
cup
green chile sauce
3
cup
chicken, cooked, minced
1
pound
jack cheese, grated
1/4
cup
onion, minced (optional)
16
oz
sour cream
1

salt, to taste
 
 

 
 

GREEN CHILE SAUCE:


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

salt to taste

Directions:
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 350 degrees F for about 20 minutes.
Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

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