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Baked Chicken Enchiladas

Ingredients
 

1 tbsp flour
1 cup chicken stock
1 pt whipping cream or half&half
2 green onions & tops, chopped
1 tsp salt
1 freshly ground black pepper
1 pt sour cream
12 corn tortillas
3 cup cooked chicken breast
2 pimentos, cut in strips
1/2 lb cheddar cheese, grated
1 green chile sauce, or salsa
1 lettuce, coarsely chopped




 
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Preparation
 
Preheat oven to 350 F. Mix flour with stock and heat until slightly
thickened. Add the whipping cream (or half & half), green onion,
salt and pepper. Bring to boil. Stir in sour cream until well mixed.
Dip each tortilla in cream sauce, then arrange chicken and strip of
pimento down center of each tortilla. Roll and place in greased
baking dish (or spray with food release)seam side down. Pour
remaining cream sauce over all and bake for 30 min. Remove from oven
and sprinkle grated cheese over all and return to oven untill cheese
is melted. Arrange coarsely chopped lettuce around edges of dish.
Serve with green chile sauce, or salsa cruda, or Pico de Gallo.

Recipe easily expands to serve a crowd. Excellent for buffet service.

 

 
Servings: 4

 

 

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