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Page history last edited by Starr Hoffman 10 years, 4 months ago

Green Enchiladas


1 stick butter

1/4 cup flour

1 bottle green sauce, about 12 ounces (usually use taco sauce, not enchilada sauce--Victoria is best, but other brands like Old El Paso are acceptable)

2 cups chicken broth

1 can chopped green chilies (expanding this to 2 cans can be fun!)

1 small package sour cream (8 ounces)

1 whole chicken, deboned & cooked (or 4 boneless chicken breasts)

3-4 cups shredded monterrey jack cheese


Make a paste of the butter and flour.  Mix with green sauce, chicken broth, and chilies; cook until boils and thickens. Then add sour cream.  Slightly fry corn tortillas (actually I usually skip that and just cut them into strips with kitchen scissors).  Chop or shred the chicken.  Put all ingredients in a deep casserole dish; top with the rest of the shredded cheese and cook for 1/2 hour at 325 degrees.

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