Chicken Enchiladas

1. 1

   Boil chicken breasts in broth or water until cooked through.

2. 2

   After it has cooled use two forks to separate into shredded bits.

3. 3

   Saute onion in butter until translucent.

4. 4

   Add diced chiles, chicken soup, shredded chicken, sour cream and broth.

5. 5

   Simmer until just heated through.

6. 6

   Add two tbsp to each tortilla.

7. 7

   Roll and place seam side down in greased pan.

8. 8

   Cover with enchilada sauce and bake for 30 minute at 325.

No additional tips available.