Chicken Enchiladas

8 flour tortillas

2-3 lbs. chicken breasts (boneless, skinless)

1 can chicken broth

1 can cream of chicken soup

1 C. sour cream

1 sm. can diced green chilies

1-2 C. shredded cheese

Cook chicken with broth 5-6 hours in crock pot (until it easily shreds).  Add cream of chicken soup to warm. Spoon chicken mix into tortillas, with sour cream and chilies.  Roll

and place in large casserole.  Sprinkle with cheese, and pour enchiladas sauce over.  

 

       Bake 30 minutes at 350.  Serve on shredded lettuce, diced tomatoes, sliced olives(optional).This recipe can be easily modified for size, and likes and dislikes in your family. 

Val Swenson - Falcon Hill Ward