Chicken Enchiladas

1. 1

   Wash chicken or thaw diced chicken.

2. 2

   Cook fresh chicken in water to cover in saucepan until tender.

3. 3

   Drain, reserving 1 1/2 cups broth.

4. 4

   (If you use frozen diced chicken, use 1 1/2 cups canned broth.)

5. 5

   Chop chicken in bite size pieces.

6. 6

   Saute onion in a small amount of butter in large skillet.

7. 7

   Add soups, green chilies and broth; mix well.

8. 8

   Stir in chicken.

9. 9

   Layer tortillas, chicken mixture and cheese 1/2 at a time in a 9 x 13-inch baking dish.

10. 10

    Bake at 350u00b0 for 30 minutes.

11. 11

    Garnish with salsa and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.