Chicken Enchiladas - cooking recipe

Ingredients

2 doz. white corn tortillas
2 cans cream of chicken soup
1 can chopped green chilies
1 onion, chopped
5 to 6 chicken breasts, cooked and chopped (save broth)
3 lb. grated cheese (Cheddar and/or Monterey Jack)
16 oz. sour cream

Preparation

To soften tortillas, dip in hot oil in skillet and drain on paper towel.
Or you can spray them with nonstick cooking oil, stack in foil, cover tightly and heat in the oven.
This allows them to become limp and easy to fill.
Mix the soup, 2 cups broth, about 3/4 cup of cheese and green chilies in saucepan.
Heat until cheese melts.