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    Chicken Enchiladas

    Source of Recipe


    List of Ingredients

    • 2 T. oil
    • 6 chicken breasts, cut into pieces
    • 1/2 c. chopped green onion
    • 1 clove garlic, minced
    • 3 T. cornstarch
    • 4 c. chicken broth
    • 1-1/2 c. Monterey Jack cheese
    • 1/2 c. miracle whip
    • 1/2 c. sour cream
    • 1 (4 oz.) can chopped green chiles
    • 1/4 c. chopped cilantro
    • flour tortillas


    1. Preheat oven to 350 degrees.
    2. In large skillet heat oil, chicken, onion and garlic, stirring frequently, about 10 minutes.
    3. In saucepan, mix together cornstarch and chicken broth stirring constantly. Bring to a boil and boil 1 minute.
    4. Add 1 cup cheese, Miracle Whip, sour cream, chiles and cilantro. Stir until smooth.
    5. Remove 1 cup sauce and stir into chicken.
    6. Spoon 3 T. chicken into tortilla; roll and place seam side down in 9x13 pan. Repeat until chicken is gone.
    7. Spoon the remaining sauce over the tortillas. Top with remaining cheese.
    8. Bake at 350 degrees for 25 minutes.




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