Chicken Enchiladas - cooking recipe

Ingredients

1 whole chicken, cut up
12 flour tortillas
1 pt. sour cream
1 small can chopped green chiles
1 can cream of chicken soup
1 large onion, finely chopped
8 oz. Cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded

Preparation

Boil chicken.
Reserve 1 cup broth.
Cool chicken; debone and shred meat.
In a large bowl, mix the sour cream, chiles, soup, onion and 1/2 of the cheese.
Reserve 1 1/2 cups of the mixture for topping.
Add shredded meat to the remainder of the mixture. Place meat mixture by spoonfuls into tortillas.
Roll up and place seam side down in 13 x 9 x 2-inch baking dish.
Add broth to reserved sour cream mixture.
Mix well.
Pour over the enchiladas. Sprinkle remaining cheese over the top.
Bake in 350\u00b0 oven for 20 minutes.
Serves 4 to 6.