Chicken Enchiladas

1. 1

   Cook chicken in 1 quart of boiling water whit 2 bouillon cubes (optional because you can just use the broth from the cooked chicken) for about 15 minutes.

2. 2

   Use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.

3. 3

   Cool chicken, keeping the chicken broth.

4. 4

   Cut into tiny pieces.

5. 5

   Mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and Jalapeno juice in bowl.

6. 6

   Set back 1/3 of this mixture to use for the sauce.

7. 7

   Mix chicken into mixture that is not set back.

8. 8

   Place some of the chicken mixture on each tortilla.

9. 9

   Roll.

10. 10

    Place in a microwave dish casserole dish.

11. 11

    Then after you fill the dish up, set in microwave for about 5 minutes.

12. 12

    Turn dish if necessary.

13. 13

    When the sauce is boiling around the sides and in the middle they are done.

14. 14

    If you want to cook them in the oven then you need to preheat the oven to 350F.

15. 15

    Then cook for 30 minutes.

16. 16

    Take it out and let it cool for about 2 minutes.

17. 17

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.