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Chicken Enchiladas

Submitted by: Rose Rice of Johnstown, PA | Date Added: 12 Oct 2009
Listed in: Main Dish

10 Flour Tortillas

1 large Chicken Breast

2 cans Cream of Chicken Soup

2 cans Chicken Broth

(8-oz.) Sour Cream

1 small can Green Chilies, chopped

1 cup Cheddar Cheese, shredded

Boil the chicken breast until very tender and it shreds with a fork.

Drain the water, saving 1 cup.

In a bowl mix the cream of chicken soup, water, sour cream, and chicken broth with a whisk.

Save 1 cup and set aside.

Add the chicken and green chilies to mixture in bowl.

Put this filling on each tortilla and roll up each one and place in a large baking pan which has been sprayed with cooking spray or olive oil side by side.

Pour the reserved liquid on top of all.

Then sprinkle with the cheddar cheese and bake at 375° for 30 minutes.

Very good served with Spanish Rice.