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Chicken Enchiladas
Grandma H (slightly modified)
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These are the best enchiladas ever!
Ingredients:
2 c. cooked chicken
corn or flour tortillas
1/2 c. shredded cheddar cheese
2 c. sour cream
1/3 sauce to moisten
Enchilada Sauce
16 oz. can tomato sauce
1/2 c. water (pour in can)
1/4 small onion (puree in blender)
3/4 tsp. garlic salt
1/2 tsp. oregano
1 TBSP. chili powder
Directions:
Pour some of the sauce in the bottom of the 9x13 pan
Dip tortillas in sauce then fill with filling and roll
top with reamaining sauce and sprinkle shredded cheese on top
Bake uncovered 350* for 15-20 mins or until cheese is melted