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Sour Cream Chicken Enchiladas

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“This recipe is delicious but a little mild for our tastes. To spice it up a bit, I throw in a few chopped jalapenos and replace some of the cheese with pepper jack. Oh yummy! Hubby asks for me to make this often.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large skillet melt margarine over medium heat. Add onion and saute about 2 minutes. Stir in flour and mix well. While stirring, add chicken broth to skillet. Cook until slightly thickened,stirring constantly. Remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl.
  2. Add chicken, 1 cup of the cheddar cheese, peppers, cumin, pimento and chili powder. Mix well.
  3. Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan.
  4. Pour reserved sauce over enchiladas and top with remaining cup of cheese.
  5. Sprinkle with chives and bake in 350 degree oven for 25 minutes.

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