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Cheesy, chicken enchiladas smothered in green sauce.
1. Combine 2 cups cheese, chicken, onions and green chilies in a bowl and set aside. Pour enough green sauce to coat the bottom of the casserole dish.
2. Lay tortilla flat onto workspace and fill with chicken mixture. Top mixture with a dollop of sour cream. Roll once, tuck in sides and roll to close. Place seam side down into sauced dish. Repeat until all tortillas are filled.
3. Pour remaining green sauce over filled tortillas and top with remaining cheese.
4. Bake at 375 degrees for 15 to 20 minutes or until cheese is bubbly.
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