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Sour Cream Chicken Enchiladas




  1. In a 13 x 9-inch baking pan, spread I cup sour cream.
  2. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
  3. In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens.
  4. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
  5. Heat oven to 450 degrees F.
  6. Spread enchiladas with remaining sour cream, then sprinkle with cheese.
  7. Bake for 8 minutes or until cheese is melted.

Yield: 6 servings


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