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Creamy Chicken and Cheese Enchiladas Recipe

   
 

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     Creamy Chicken and Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   5

Ingredients
4 Boneless Skinless Chicken Breast Halves (or one can of chicken)
3 Tablespoons Olive Oil
3 Cups Shredded Monterey Jack Cheese
1/2 Cup Chopped Onion
10 Flour Tortillas
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
 
1 - 4 oz. Can of Chopped Green Chiles, Drained

Instructions
Rinse the chicken, pat dry. Cut into slices. Saute chicken in the olive oil until golden brown; drain. Combine the chicken, cheese and onion in a bowl. Mix.
Spoon the chicken mixture onto the center of each tortilla; roll the tortilla to enclose the filling. Place enchiladas seam side down in a non-greased 9x13 baking dish.
Heat butter in saucepan until melted. Stir in the flour until blended. Add chicken broth; mix well. Cook until thickened, stirring constantly. Stir in sour cream and chiles. Spoon sauce over the enchiladas.
Bake at 350 degrees for 20 minutes or until bubbly.


Originally Submitted
1/2/2017





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