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Full Online Book HomeLearning KitchenMexican And Hispanic - Sour Cream Chicken Enchiladas
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Mexican And Hispanic - Sour Cream Chicken Enchiladas Post by :Roseman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2154

Click below to download : Mexican And Hispanic - Sour Cream Chicken Enchiladas (Format : PDF)

Mexican And Hispanic - Sour Cream Chicken Enchiladas

4 chicken breasts
1 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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