Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 chicken (whole or part)
2 can Cream of Chicken Soup
1 can diced Green Chilies
16 oz. sour cream
1/2 c. diced onion
1 c. Picante Sauce
2 c. grated Cheddar Cheese
1 pkg. dry Enchilada Mix
Flour Tortillas

Preparation

Boil chicken, reserve broth.
Cool and remove chicken from bone.
Chop into small pieces.
Refrigerate broth until grease hardens.
Lift off and discard; reserve remaining broth.
Mix soup, sour cream, picante sauce, green chilies, onions and 1 cup of broth.
Reserve 1 1/2 cup of this mixture.
To remaining mixture, add diced chicken and 1 cup of grated cheese.
Spoon about 2 Tbsp. of mixture onto each tortilla.
Roll and place in greased baking dish with rolled edge on bottom.
When dish is filled (9 x 13) spread reserved mixture over the top, cover and cook @ 350 degrees for approximately 40 minutes.
Uncover and sprinkle the remainder of the cheese over the top.
Return to oven until melted, about 5 minutes.