Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

8 oz. sour cream
1 (10 1/2 oz.) can cream of chicken soup
1 1/2 c. chicken broth
1 (4 oz.) can green chiles, chopped
12 flour tortillas
2 1/2 to 3 lb. chicken, cooked, boned and skinned, reserve broth
8 oz. Monterey Jack cheese, grated
4 oz. Cheddar cheese, grated

Preparation

Combine sour cream, soup, broth and green chiles.
Heat and stir until smooth and well blended.
To soften tortillas, heat a small amount of reserved chicken broth in a skillet.
Place tortillas, 1 at a time, in broth for a few seconds.
Remove and drain.
After draining, place tortillas, 1 at a time, directly into soup mixture.
Lift tortillas out of the soup mixture.
Place 3 tablespoons chicken and 2 to 3 tablespoons of each cheese in the center of each tortilla.
Roll up and place, seam side down in a 2-quart baking dish.
Pour remaining sauce over tortillas. Sprinkle remaining cheese on top.
Bake at 350\u00b0 for 20 to 30 minutes or until bubbly.