Chicken Enchilada

1. 1

   Boil chicken legs until tender; take meat off bones and cut in small pieces.

2. 2

   Cook onions until clear in small amount of fat or in the microwave.

3. 3

   Mix all ingredients, except tortillas and cheese, to make creamy sauce.

4. 4

   Use a large casserole dish; spray with Pam.

5. 5

   Layer tortillas, meat mixture and cheese until all is used; make at least three layers of each.

6. 6

   Sprinkle top with cheese.

7. 7

   Add about 1/2 cup of extra broth to top.

8. 8

   Use broth from chicken legs.

9. 9

   Cover and bake at 325u00b0 for 35 to 40 minutes. Makes 12 to 15 servings.

10. 10

    Make several bowls at a time.

11. 11

    Freezes well.

No additional tips available.