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Jalapeno or Serrano chiles and sauté along with the onions. INGREDIENTS:
PREPARATION:1. Make green chile sauce
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for
just a couple of seconds until softened. Place on paper towels in layers
until cool enough to handle. With kitchen scissors or knife, stack 4 and
cut in quarters. 3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired. 4. Bake for 25-35 minutes until heated through and bubbly. Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.
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