Sour Cream Enchiladas

1. 1

   Cook chicken until tender.

2. 2

   Debone and set broth aside.

3. 3

   Mix chicken with onion, pimentos, season to taste and set aside.

4. 4

   In a heavy skillet heat about 2 tablespoons of oil.

5. 5

   Very quickly drop corn tortillas into skillet, turning once but do not brown or fry. As you take each tortilla out, pat dry with paper towels.

6. 6

   Fill each tortilla with chicken mixture.

7. 7

   Roll and place tortillas in a 9-inch by 12-inch baking dish.

8. 8

   Cover with sour cream; pour 2 1/2 to 3 cups of chicken broth over them (to fill half of the baking dish).

9. 9

   Cover and bake at 350u00b0 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.