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Source: America's Favorite Food Associations

Chicken Enchilada Casserole
You can spice this up by adding more chili powder!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
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3 cups chicken, cooked, cubed
1/4 cup margarine
1 cup onion, chopped
1/4 cup flour
2 1/2 cups water
1 tablespoon chicken bouillon
8 ounces sour cream
2 cups Cheddar cheese, shredded, divided
1 cup green chili peppers, chopped
1 jar (2 ounces) pimento, drained
1/2 teaspoon chili powder
12 tortillas




In large frypan over medium heat, place margarine. Add onion and saute about 2 minutes. Stir in flour. In water, dissolve chicken bouillon; add to frypan, stirring. Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl. Add chicken, 1 cup of cheedar cheese, chili peppers, pimento and chili powder, mixing well. Spoon equal portions of mixture into each tortilla, roll up and place in 9x13-inch baking pan. Pour reserved sauce over all and top with remaining 1 cup cheddar cheese. Sprinkle with chives and bake in 350 degree oven for 25 minutes.


Toppings: shredded lettuce, chopped tomatoes, chives, sour cream and hot sauce.





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