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Sour Cream Chicken Enchiladas Recipe

   
 

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     Sour Cream Chicken Enchiladas

Category   Breakfast - Brunch
Sub Category   None
Preptime   1 hour

Ingredients
4 cups chicken, cooked and diced
4 cups sour cream, separated
2 cup green onions, chopped, separated
4 cups cheddar cheese, grated, separated
4 tbs. cumin, ground
12 extra large tortillas
2 cans cream of mushroom soup
 

Instructions
Preheat oven to 350 degrees
In large bowl, mix chicken, 2 cups sour cream, 1 cup green onions, 2 cups cheddar cheese and cumin.
Lay out tortillas on a flat surface and divide the chicken mixture evenly among them. Roll tortillas into enchiladas and place in a 9 x 13 glass baking dish.
Combine remaining 2 cups sour cream with 2 cans of soup, mix well and spread evenly over the top of the enchiladas. Top with remaining 2 cups of cheese. Bake @ 350 degrees for 45 minutes. Top with green onions. Let rest for 15 minutes before serving. Cut into serving sized squares. Garnish with additional sour cream or salsa if desired.
Serving Suggestions
Serve with Spanish rice, whole black or pinto beans and green salad


Originally Submitted
8/7/2011





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