Chicken Enchiladas With Sour Cream - cooking recipe

Ingredients

4 chicken breasts, cut in small pieces
18 corn tortillas
Monterey Jack cheese, shredded
onion, minced
1 can green chilies
1 can cream of chicken soup
1 c. chicken broth
1/2 c. milk

Preparation

Boil chicken breast, debone and reserve 1 cup broth.
Steam or microwave 18 corn tortillas until soft.
Fill each with a mixture of boiled chicken, shredded cheese and minced onion.
Roll and lay in a 9 x 12-inch well-greased baking dish.
Blend 1 can green chilies, chicken soup, broth and milk in blender.
Pour over enchiladas.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve with jalapenos and sour cream.
Serves 6.