Sour Cream Chicken Enchilada - cooking recipe

Ingredients

1 chicken, boiled tender and deboned
2 cans mild green chilies, chopped
10 to 12 flour tortillas
1 medium onion, chopped
1 tsp. salt
1 tsp. cumin
4 Tbsp. cooking oil
chicken broth (enough to make chicken mixture moist)
1 can cream of chicken soup
8 to 10 oz. Monterey Jack cheese, grated
1 c. sour cream
picante sauce

Preparation

Saute onions in oil. Add chicken broth and chicken. Add salt and cumin; heat until hot. Make sauce of cream of chicken soup, sour cream and a small amount of picante sauce. Heat until hot. Take chicken mixture (about 2 tablespoons) and roll up in tortillas; place in a buttered baking dish. Pour sauce over them and sprinkle cheese over top. Make a strip of picante sauce on top. Cover and bake at 300\u00b0 until bubbling (about 30 minutes).