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1 hr 30 mins
My moms chicken enchiladas with green chile and sour cream sauce. It takes time to shred the chicken, but other than that this is pretty easy to make. Can make ahead of time and store in fridge till ready to go in the oven. Once you remove the chicken from the water, you put the skin and bones back and continue to boil it to make soup stalk. Also, use canned or fresh (cooked) green chile. Note- this is an anglicized recipe, but it's a great casserole- I've always preferred this to any ordinary chicken casserole.
large e ...
Units: US | Metric
Serving Size: 1 (124 g)
Servings Per Recipe: 8