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    Chicken Enchiladas

    Source of Recipe


    List of Ingredients

    1 pound boneless, skinless chicken breasts
    2 T. butter
    1 T. flour
    2 t. chicken boullion
    1 can chicken broth
    2 c. colby jack cheese
    1/2 c. sour cream
    8 flour tortillas


    Cut up chicken into cubes and fry until no longer pink.

    In a saucepan, melt butter and mix in the flour. Cook for about a minute. Add the boullion and broth and cook to a boil so the sauce can thicken (stirring constantly).

    Add 1 1/2 cup cheese and sour cream to the chicken gravy and mix. Dump chicken into the sauce and mix.

    Use a slotted spoon and take the chicken back out of the sauce and divide it up between the tortillas. Fold up the shells and place in a 9X13 pan. Pour the remaining sauce over the top. Sprinkle with the remaining 1/2 cup of cheese.

    Bake in oven for 20 minutes at 350.




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