Artichick Enchiladas


"I created this recipe using leftovers from a BBQ and whatever I happened to have in the fridge and pantry. It worked great. Serve with a chilled Shiner Bock and Guacamole!"
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1h servings
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Original recipe yields 6 servings

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  1. Prepare enchilada sauce by first mixing shortening and flour over a low heat. Add remaining ingredients, blend together and simmer until thickened.
  2. Shred chicken and mix with spinach artichoke dip/sour cream.
  3. Heat torts on comal then fill each with 1/12th of chicken mixture. Roll up and place in 9x13 baking pan.
  4. Pour enchilada sauce over stuffed torts.
  5. Sprinkle Cheese on top.
  6. Bake at 350 degrees for 30 minutes.
  7. Leave to stand before serving.


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