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Cathy's Sour Cream Chicken Enchiladas
Cathy's Sour Cream Chicken Enchiladas

Cathy's Sour Cream Chicken Enchiladas

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 cups sour cream, divided
1 fryer chicken, boiled and deboned
2 cans (4 oz. each) mushrooms
2 cans (4 oz. each) diced green chilies
1 cup chopped onions
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 bag (12 count) tortillas
2/3 lb grated Monterey Jack cheese
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Let's Make It
1
1. In 13"x9" baking dish, spread 1 cup sour cream on bottom and sides.
2
2. In medium sauce pan, flake chicken and add in 2 cups sour cream, mushrooms, chilies, onion, and spices. Cook over low heat, stirring occasionally, just until heated through.
3
3. Spread 1/2 cup chicken mixture along the center of a tortilla. Fold sides over and place on baking dish seam side down. Repeat till all mixture is gone. Spread remaining sour cream over tortillas. Top with cheese.
4
4. Bake until cheese is melted at 450 degrees F, about 20 min.
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