Chicken Enchilada

Name: Chicken Enchilada
Ingredients: 3 cups chicken broth; 1 12 cups onions, finely chopped; 2 teaspoons dried oregano; 12 teaspoon salt; 6 boneless skinless chicken breast halves; 2 garlic cloves, minced; 1 bay leaf; 12 cup sour cream; 3 cups green chili sauce; cooking spray; 16 corn tortillas; 34 cup monterey jack cheese, shredded; 12 cup cheddar cheese, shredded

13 ingredients

13 steps

Ingredients

3 cups chicken broth
1 12 cups onions, finely chopped
2 teaspoons dried oregano
12 teaspoon salt
6 boneless skinless chicken breast halves
2 garlic cloves, minced
1 bay leaf
12 cup sour cream
3 cups green chili sauce
cooking spray
16 corn tortillas
34 cup monterey jack cheese, shredded
12 cup cheddar cheese, shredded

Directions

1

Combine broth, 1 cup onion and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil.
2

Reduce heat, and simmer 15 minutes or until chicken is done.
3

Remove chicken from pan, chill 15 minutes.
4

Reserve broth mixture for another use.
5

Shred chicken into bite sized pieces.
6

Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl.
7

stirring well.
8

Preheat oven to 350F.
9

Spread 1/4 cup green chilie sauce in the bottom of each baking dish coated with cooking spray.
10

Warm tortillas; spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
11

place 8 filled tortillas, seam side down, in each dish; pour 1 1/4 cups of remaining green chilie sauce over tortillas in each dish.
12

bake at 350F for 18 minutes or until thoroughly heated.
13

Yield 8 servings (2 enchiladas).