Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

8 oz. sour cream
1 1/2 c. chicken broth
1 (4 oz.) can green chilies, chopped
8 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated
1 can cream of chicken soup
12 flour tortillas
chicken, cooked and deboned

Preparation

Combine sour cream, soup
broth
and chilies.
Heat and stir until smooth and well blended.
To soften tortillas, heat a small amount of reserved\tchicken broth in a skillet.
Place tortillas, one at a time,
in broth for a few seconds.
Remove and drain. After draining,
place
tortillas one at time into soup mixture. Lift tortillas out\tof
soup and place 3 tablespoons chicken and 2 to\t3 tablespoons cheese in the center of each tortilla.
Roll
up and place, seam side down, in 2-quart baking dish.\tPour remaining
sauce over.
Sprinkle cheese on top.
Bake at 350\u00b0 for 30 to 40 minutes.