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1 1/2 cups (6 oz.) shredded mild cheddar cheese
2 cups cooked chicken chunks, torn to shreds
1 large can (7 oz.) diced green chilies, drained
8 corn tortillas
about 1/2 cup sour cream
Enchilada sauce

Set 1/2 cup cheese aside. Mix together remaining cheese , chicken, and chilies. Pour sauce into 8 or 9 inch pan. Coat 1 tortilla with sauce, then set in a 9 by 13 inch pan. Spoon 1/8 of the chicken mixture down the center of the tortilla. Roll to enclose filling; place, seam side down, in pan. Repeat to fill remaining tortillas. Pour remaining sauce evenly over enchiladas; sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes. Uncover; spoon sour cream on top.

Makes 8 enchiladas, 4 servings
Keywords: Mexican, chicken   Category: Mexican    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Linda Groeling     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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