Chicken-Chile Enchiladas

Directions

1. 1
   Cook chicken; reserve broth.
2. 2
   Chop chicken.
3. 3
   Grate onion and garlic into sour cream.
4. 4
   Add a little stock to thin cream.
5. 5
   Soften tortillas in hot oil; drain on paper towels.
6. 6
   Wrap chicken and all but 1/2 cup cheese in tortillas.
7. 7
   Place enchiladas in large baking dish.
8. 8
   Mix green chilis into sour cream mixture and spread over enchiladas.
9. 9
   Refrigerate at least 8 hours.
10. 10
    Bake at 350F for 30-40 minutes.