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Creamy Chicken Enchiladas
Ingredients
  • Nonstick spray
  • 1 tablespoon butter, melted
  • 1 tablespoon flour
  • 1 10-ounce can red enchilada sauce
  • 1 cup chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 4-ounce can green chiles, drained
  • 1 ½ cups cooked chicken, shredded and divided
  • 1 cup sour cream
  • 1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
  • 8 (6-inch) corn tortillas
  • 2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded
  • Scallions, sliced, for garnish
Steps
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