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“This is my clone of another Mexican dish that I love to get at one of the local restaurants, Los Banditos.”
READY IN:
40mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken in water until cooked through, drain and set aside.
  2. Saute the onions in 1 Tbsp butter until softened.
  3. In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
  4. Add green peppers and chicken, cook until heated through.
  5. Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
  6. When all tortillas are filled, sprinkle cheese over the top.
  7. Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
  8. Serve with refried beans.

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