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LOCATION: Recipes >> Mexican >> Chicken Enchiladas 14

Print this Recipe    Chicken Enchiladas 14

Baked Chicken Enchiladas
Yield: 4 Servings

1 Tbsp flour
1 cup chicken stock
1 pint whipping cream or half and half
2 green onions and tops, chopped
1 tsp salt
freshly ground black pepper
1 pint sour cream
12 corn tortillas
3 cups cooked chicken breast
2 pimentos, cut in strips
1/2 lb cheddar cheese, grated
green chile sauce, or salsa
lettuce, coarsely chopped

Preheat oven to 350 F. Mix flour with stock and heat until slightly
thickened. Add the whipping cream (or half and half), green onion,
salt and pepper. Bring to boil. Stir in sour cream until well
mixed. Dip each tortilla in cream sauce, then arrange chicken and
strip of pimento down center of each tortilla. Roll and place in
greased baking dish (or spray with food release)seam side down.
Pour remaining cream sauce over all and bake for 30 min. Remove
from oven and sprinkle grated cheese over all and return to oven
until cheese is melted. Arrange coarsely chopped lettuce around
edges of dish. Serve with green chile sauce, or salsa cruda, or
Pico de Gallo.

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