Chicken Enchiladas

Directions

1. 1
   Stew chicken; remove from pan and save broth.
2. 2
   Take meat off bones and cut into small pieces.
3. 3
   Add sour cream, 1/2 cup broth and drained chili peppers to cut up chicken.
4. 4
   Fill tortilla with chicken mixture (about 2 tablespoons).
5. 5
   Roll tortillas and place seam side down in a greased 9 x 13-inch casserole.
6. 6
   Cover with cheese.
7. 7
   Bake at 350° until cheese is melted, about 20 minutes. Serve with shredded lettuce and chopped tomatoes on the side, if desired.
8. 8
   Top enchiladas with salsa, if desired too.
9. 9
   Will keep in refrigerator for a couple of days.