Chicken Enchiladas

1. 1

   Boil chicken.

2. 2

   Reserve 1 cup broth.

3. 3

   Cool chicken; debone and shred meat.

4. 4

   In a large bowl, mix the sour cream, chiles, soup, onion and 1/2 of the cheese.

5. 5

   Reserve 1 1/2 cups of the mixture for topping.

6. 6

   Add shredded meat to the remainder of the mixture. Place meat mixture by spoonfuls into tortillas.

7. 7

   Roll up and place seam side down in 13 x 9 x 2-inch baking dish.

8. 8

   Add broth to reserved sour cream mixture.

9. 9

   Mix well.

10. 10

    Pour over the enchiladas. Sprinkle remaining cheese over the top.

11. 11

    Bake in 350u00b0 oven for 20 minutes.

* Per serving · 4 servings · Values may vary.

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