Breck'S Sour Cream Chicken Enchiladas

1. 1

   Salt & Pepper 2-4 chicken breasts and roast in an oiled pan at 375 for about 30 minutes or until juices run clear. Remove from oven and cool enough to touch. When cool, shred or chop into bite-size pieces.

2. 2

   Chop onion and saute in 2 tbs of butter until almost clear, then add 2 small cans of diced green chiles (and pimentos if desired) and finish sauteing until onions are see through. When they reach this point, add 2 cans cream of chicken soup and 2 cups sour cream. Mix well and continue cooking until mixture starts boiling. This sauce will be divided into three parts.

3. 3

   Pour about 1/3 of sauce mixture into your chopped or shredded chicken and mix until coated (You can also add the chicken roasting juices if desired). Pour another 3rd into the bottom of an oil coated 9x13 pan. Lay out flour tortillas one at a time, put about 1/2 c. of chicken and sauce mixture in middle and roll then place in pan seam side down. Continue rolling enchiladas and fit them tightly together until pan is full. Pour last of reserved sauce over enchiladas and move around until all enchiladas are completely covered. Then top with cheese and bake at 375 for 25-30 minutes.

No additional tips available.