Chicken Enchilada

1. 1

   Marinate chicken overnight.

2. 2

   Place chicken and water in 5-quart pot and boil until tender.

3. 3

   Remove chicken; cool, bone and chop.

4. 4

   Pour stock in a bowl and refrigerate 1 hour.

5. 5

   Skim fat off; measure 2 cups and discard.

6. 6

   Preheat oven to 350u00b0 in 2-quart pot; mix together picante sauce, stock, soup and 1/2 cup cheese.

7. 7

   Heat until boiling, stirring occasionally.

8. 8

   Dip tortilla in sauce; scrape off excess on side of pot.

9. 9

   In bottom, put 1/3 of tortilla; place 2 tablespoons chicken, 2 tablespoons sour cream and 1 tablespoon cheese.

10. 10

    Roll filled tortilla and place rolled side down in a greased baking pan.

11. 11

    Continue until all tortillas are used; pour remainder of sauce over enchiladas; top with cheese. Bake for 30 minutes.

12. 12

    Remove from oven; top with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.