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Sour Cream Chicken Enchiladas 12" Dutch Oven

12 flour tortillas
1 onion, chopped
1 pt. sour cream
1 can diced green chilies
1 pt. cottage cheese
1 can evaporated milk
1 can cream of chicken soup
12 oz. shredded Mozzarella
1 lg. can of chicken or turkey
1 egg

Mix sour cream, cottage cheese, chicken, chicken soup, chilies and chopped onions together in a bowl, add condensed milk to thin mixture if needed. Spread chicken mixture and shredded cheese into tortillas; place into Dutch Oven to create tightly packed layers of enchiladas. Add egg and milk to remaining filling and pour over enchiladas, top with the remaining Mozzarella. Bake until bubbling and a golden brown crust has formed.

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