Mexican Chicken Enchiladas With Sour Cream

Course : Enchiladas
Serves: 4
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12 tortillas corn tortillas
8 Ounces sour cream
4 Ounces chopped green chile
4 bunch green onions -- chopped, including
1 Can cream of chicken soup -- (8 ounce)
1/2 pound grated Longhorn -- Cheddar cheese or
1 pound Queso Fresco (1/2 to 1)
1 medium vegetable oil or lard

Preparation / Directions:

Cooking Instructions Soft fry the tortillas and drain. Roll cheese in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake at 350 degrees for 20 to 30 minutes or til cheese is bubbly.


Nutritional Information:

1321 Calories (kcal); 63g Total Fat; (41% calories from fat); 30g Protein; 171g Carbohydrate; 110mg Cholesterol; 1605mg Sodium

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