Chicken Enchiladas - cooking recipe

Ingredients

1 chicken, stewed
1 large carton sour cream
1 can green chili peppers, drained
1 pkg. soft flour tortillas
2 c. grated Mozzarella cheese

Preparation

Stew chicken; remove from pan and save broth.
Take meat off bones and cut into small pieces.
Add sour cream, 1/2 cup broth and drained chili peppers to cut up chicken.
Fill tortilla with chicken mixture (about 2 tablespoons).
Roll tortillas and place seam side down in a greased 9 x 13-inch casserole.
Cover with cheese.
Bake at 350\u00b0 until cheese is melted, about 20 minutes. Serve with shredded lettuce and chopped tomatoes on the side, if desired.
Top enchiladas with salsa, if desired too.
Will keep in refrigerator for a couple of days.