Chicken Enchiladas With Sour Cream

1. 1

   Boil chicken breast, debone and reserve 1 cup broth.

2. 2

   Steam or microwave 18 corn tortillas until soft.

3. 3

   Fill each with a mixture of boiled chicken, shredded cheese and minced onion.

4. 4

   Roll and lay in a 9 x 12-inch well-greased baking dish.

5. 5

   Blend 1 can green chilies, chicken soup, broth and milk in blender.

6. 6

   Pour over enchiladas.

7. 7

   Bake at 350u00b0 for 35 to 40 minutes.

8. 8

   Serve with jalapenos and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.