* Sour Cream Enchiladas
Jidori Bone In Chicken Breast, 3/4lb._THUMBNAIL
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$4.99
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Organic Valley Sour Cream, 16oz._THUMBNAIL
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$4.79
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Tillamook Medium Cheddar, 8oz._THUMBNAIL
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$4.49
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Krinos Pitted Kalamata Olives, 8oz._THUMBNAIL
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$4.99
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Organic Green Onion, ea._THUMBNAIL
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$1.29
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Hatch Green Medium Enchilada Sauce,15oz._THUMBNAIL
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$4.49
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Hatch Green Mild Enchilada Sauce,15oz._THUMBNAIL
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$3.99
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Hatch Red Medium Enchilada Sauce,15oz._THUMBNAIL
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$3.99
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Hatch Red Mild Enchilada Sauce,15oz._THUMBNAIL
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$3.99
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Sour Cream Enchiladas

  • 2 bone-in, skin-on chicken breasts, cooked, cooled and shredded without skin and bones
  • 10 flour tortillas
  • 2 cups sour cream
  • 1 cup grated cheddar cheese, plus some for sprinkling
  • 1 cup chopped olives
  • 4 green onions, chopped
  • 1 jar enchilada sauce

Preheat oven to 350 degrees.

In a medium bowl, mix the cooked, shredded chicken with the sour cream, cheese, olives and green onions. Place a thin layer of enchilada sauce over the bottom of a 9 x 11-inch baking dish. Place 2 heaping tablespoons of chicken mixture into a tortilla and tightly roll. Place rolls into dish and spoon remaining sauce over enchilada. Sprinkle cheese on top.

Bake, uncovered for 20 minutes, or until heated through.

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