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Click below to download : Mexican And Hispanic - Sour Cream Chicken Enchiladas (Format : PDF)
Mexican And Hispanic - Sour Cream Chicken Enchiladas
4 chicken breasts1 onion, chopped
1 tablespoon margarine
1 (4 oz.) can chopped green chilies
2 (4 oz.) cans sliced mushrooms, drained
1 1/4 cups shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 cup shredded Monterey Jack cheese
1 1/2 cups sour cream
Chili powder to taste
1 1/2 cups shredded Monterey Jack cheese
Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 1/2 cups broth. Cool and chop chicken
Sauté onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, 1/2 teaspoon chili powder and 1 cup of sour cream; mix well.
Microwave tortillas on high for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam-side-down in greased 9x13 inch pan.
Blend flour into butter in saucepan. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup of Monterey Jack cheese, 1 1/2 cups of sour cream, and additional chili powder to taste. Pour over enchiladas.
Bake at 350 for 30 minutes. Sprinkle with remaining 1 1/2 cups of Monterey Jack cheese. Bake just until cheese melts.
Yields 6 servings.
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