Chicken Cheese Enchiladas - cooking recipe

Ingredients

1 (3 lb.) broiler-fryer chicken
1 qt. water
1/2 c. chopped onion
1 tsp. salt
1 can cream of chicken soup
1 small can chopped green chiles
12 (8-inch) flour tortillas
1 c. sour cream
2 c. shredded Monterey Jack cheese

Preparation

Preheat oven to 350\u00b0.
Cut up broiler-fryer.
Bring water to boil in 4-quart pan.
Add chicken pieces and onion.
Reduce heat to medium and boil 20 minutes.
Remove chicken from water; allow to cool.
Skin and bone chicken.
Cut chicken into small pieces. Stir cream of chicken soup, green chiles and chicken into boiling water.
Remove from heat.
Drain off most of the liquid from the chicken mixture, reserving it in a 3-quart bowl for later.
In 9 x 13-inch baking dish, lay tortillas one at a time, filling each with 1/4 cup of chicken mixture, then rolling them up and laying them uniformly in the dish.
Stir any remaining chicken mixture, sour cream and cheese into the reserved liquid.
Stir until well mixed, then spread evenly over rolled tortillas.
Bake in preheated oven for 30 minutes.
Makes 6 servings.