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Mom's Sour Cream and Chicken Enchiladas

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“One of my favorite foods as a kiddo, and soooo easy to make. Great to take to pot-lucks or make for company.”
READY IN:
50mins
SERVES:
12
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Heat oil in large saute pan on medium.
  3. Cube chicken and cook in saute pan.
  4. Remove seeds from peppers, and dice.
  5. Press or mince garlic.
  6. Add peppers and garlic, along with seasonings to chicken.
  7. When chicken is cooked through, add 1/3 cup of sour cream to mixture.
  8. Drain.
  9. Coat 9x13 inch casserole dish with thin layer of sour cream.
  10. Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
  11. Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
  12. Sprinkle cheese over enchilladas.
  13. Bake for 20-30 minutes, until cheese is melted and slightly bubbly.

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