Chicken Enchiladas - cooking recipe

Ingredients

1 (3 to 4 lb.) whole chicken, boiled and boned (reserve broth)
1 small can diced green chili peppers
1 small carton sour cream
1 medium onion, finely chopped
1 can cream of chicken soup
1 (18 count) pkg. flour tortillas
1 c. grated Cheddar cheese

Preparation

Place chopped chicken, chilies and onion into 2-quart saucepan.
In large skillet, combine 2 cups broth and chicken soup.
Blend and heat until smooth.
Put 1 cup broth mixture into chicken, onion, chili mixture or enough to moisten it.
Dip tortillas into skillet and fill each with 1 spoonful of chicken. Roll and place into greased 9 x 13 x 2-inch baking pan.
Spoon remainder of soup mixture onto enchiladas and top with grated cheese.
Place in 375\u00b0 oven for 30 to 35 minutes.