Chicken Enchiladas

Chicken Enchiladas

-3 Chicken breast

-1 Qt chicken broth

-2 packages of tortillas (your choice)

-1 package on taco seasoning

-1 small can of green chilies

-1 can of cream of chicken

-1 spoon full of sour cream

-1 C. shredded cheese divided

-2 can mild red enchilada sauce ( unless you want hotter)

Pre-heat oven to 400 degrees F.

Boil chicken in a pot of chicken broth for 10-15 minutes until cooked through.  Place chicken on a cutting board.  Use two forks to shred the chicken.  Place in a bowl and mix in cream of chicken, taco seasoning, green chilies, sour cream, and 1/3 C. of shredded cheese.  Mix well.  Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the rest of the remaining cheese on the enchiladas.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.