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Sour Cream Corn Enchiladas Recipe


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     Sour Cream Corn Enchiladas

Category   Entrees - Maindishes
Sub Category   None

1 lb chicken diced
1 medium onion, chopped
1 Tbsp olive oil
16 corn tortillas (heated and soft)
1-1/2 c cheese
1/4 c. butter
1/4 c. Guten free flour
1 (15oz) can chicken stock
1 c. Sour cream
1 can chopped green chilies

Cook chicken and onion together in oil. Divide cooked chicken evenly between tortillas. Add 1-1/2 Tbsp. cheese to each tortilla. Roll enchiladas and place seam side down in a baking dish that has been sprayed with nonstick spray. Melt butter in saucepan. Stir in flour to make a roux. Cook until bubbly (stirring). Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat and stir in sour cream and green chilies. Pour over enchiladas and top with remaining 3/4 c. Cheese. Bake at 400 for 20 mins until bubbly.

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