Sour Cream Chicken Enchiladas Recipe
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1/4 cup butter - melted
1/4 cup flour
2 cups chicken broth
8 ounces Sour cream
2 sm. cans chopped green chilies
2 cups shredded Colby Jack cheese
2 large cooked and cubed chicken breasts
10 small flour tortillas
:9 x 13 baking dish
In pan on stove over low heat, whisk melted butter and flour together.
Add chicken broth and stir until thickened.
Fold in sour cream, remove from heat and set aside.
Mix chilies, 1/2 C. cheese and chopped chicken together.
Soften flour tortillas in microware (around 1 minute).
Put about 2 - 3 tablespoons of the chicken mixture on tortilla. Roll up tightly.
Place some sauce on bottom of baking dish. Add tortillas filled with the chicken mixture.
Cover with the rest of the sauce; sprinkle with 1 1/2 C. shredded cheese.
Bake at 350 degrees F. until heated through - around 20 - 30 minutes.
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