potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream

and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 min u tes. Curry t astes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

 

 

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CHICKEN ENCHILADAS

 

 

 

 

 

6 chic k en breasts, halved, cooked and diced

1 med. onion, chopped and saut e d in butter

8 oz. cre a m chee s e, softened

1 sm. can green chil ie s, chopped

1 pkg. med. flour tortillas

1 can cre a m of chic k e n soup

3/4 c. water

8 oz. sour cream

Cheddar cheese, shredded

 

 

Combine chicken, onion, c r eam cheese and chilies. Spoon into flour tortilla and roll up. Place in g reased Pyrex bak i ng dish seam side down. Combine soup, wat e r and sour cream. Pour over top of tortillas. Bake in preheated

350 degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice and beans. May be frozen but om i t cheese before freezing. Serves 8 to 10.

 

 

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------------------- - ---------------- CHICKEN FRIED RICE


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