Chicken Enchiladas

1. 1

   Boil the chicken and shred or run thru food processor. Add chopped green onion and salt and pepper and whatever other spices you like. Set aside. In a saucepan over low heat, melt the Velveeta, cream of chicken soup, sour cream and about 1/3 of a can of chicken broth. Wrap the tortillas in a paper towel and heat in the microwave for about 15-20 seconds. Fill each tortilla with chicken mix and add grated cheese. Add a little of the melted cheese sauce to the bottom of a well pammed dish. Place each tortilla on top of the sauce, top w/ the remainder of the cheese sauce and any left over chives. Cover w/ foil and bake at 350 for about 25 minutes. Remove the foil and bake another 10 minutes until bubbling.

* Per serving · 4 servings · Values may vary.

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