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Chicken Sour Cream Enchiladas

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“I have used this recipe for years. I will usually modify it using different cheeses like asadero, queso fresco or pepper jack.”
READY IN:
1hr
SERVES:
6-10
YIELD:
20 enchilidas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken and 2 cups cheese.
  2. For the sauce, mix sour cream, soup and chiles in a saucepan and warm over medium heat.
  3. Put 1/3 cup chicken mixture on a tortilla. Spoon a large spoonful of sauce over chicken and roll the enchilada. Repeat for rest of tortillas. Pour remaining sauce over casserole. Top with remaining 1 cup cheese.
  4. Bake at 350 degrees for 30 minutes uncovered.

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