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Chicken Enchiladas

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Ingredients Edit

Directions Edit

  1. In a large sauce pan cook onions and green peppe in the 2 tbsp butter til tender.
  2. Combine onion mixture in a bowl with chopped chicken and green chilli peppers.
  3. Set aside.
  4. For sauce, in the same saucepan melt 3 tbsp butter.
  5. Stir in flour, coriander and salt.
  6. Stir in chicken broth all at once.
  7. Cook and stir till thickened and bubbly.
  8. Cook and stir 1 to 2 minutes more.
  9. Remove from heat, stir in sour cream and ½ cup of the cheese.
  10. Stir ½ cup of the sauce into the chicken mixture.
  11. Dip each tortilla into remaining sauce to soften.
  12. Fill each with out ¼ cup of the chicken mixture.
  13. Roll up.
  14. Arrange rolls in a 9x13 pan.
  15. Pour remaining sauce over.
  16. Sprinkle with remaining cheese.
  17. Bake uncovered in a 350°F oven for 25 minutes or till bubbly.

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