Sour Cream Chicken Enchiladas

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Purchase Sour Cream Chicken Enchiladas

Meat from 1 chicken, cooked and shredded
18 corn tortillas, fried lightly in hot oil (about 5 seconds) and then drained on a paper towel or you can heat the tortillas which have been wrapped in paper towel for about 25 seconds in the microwave (keep warm until ready to use)
2 cups grated cheddar cheese

Place a line of chicken topped with some cheese on each corn tortilla, and then roll to make as enchilada. Place in a 9"x13" baking dish. Next, prepare the sauce as follows :

1/2 cup flour
1/2 cup butter or margarine
1 can chicken broth
1-1/2 cups milk
1 cup sour cream
1 package Southwest Chili Onion Dip Mix
Cheddar Cheese, grated

Melt butter and add the flour - stirring constantly. This makes a thick paste very quickly. With a wire whisk, stir in 1 can chicken broth and 1-1/2 cup milk. Mixture thickens in just a couple minutes, so keep stirring the sauce. Remove the thickened sauce from the heat and add 1 cup sour cream and 1 package Southwest Chili Onion Dip Mix. Pour sauce over filled enchiladas and sprinkle grated cheese on top. Bake at 350 degrees for 10-15 minutes, or until cheese topping is golden and bubbly.

* Serve with shredded lettuce, chopped tomatoes, and diced onions if desired. It is a spicy dish and oh so tasty !

Purchase Sour Cream Chicken Enchiladas

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