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Sour Cream Chicken Enchiladas Recipe

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rachael ray acai

Sour Cream Chicken Enchiladas

12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
1 salt to taste

1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
salt to taste

Saute garlic and onion in oil in a heavy saucepan. Blend in flour
with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.