Enchiladas
Author: Seth Miller
Ingredients
2 tablespoons butter
2 cups water
1 cup sour cream
diced green chilies
2 tablespoons corn starch
3 1/2 teaspoons chicken bouillon
1 1/2 cups Mexi-blend cheese
2 cups cooked chicken (optional)
Directions
8-10 fresh tortillas (ripped into pieces unless tortillas are to be served filled)
Cut up and pre-cook chicken. Mix other ingredients in a heavy saucepan until heated through. Add chicken. Layer in a 9x13 glass plan or serve in tortillas.
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