- 4 Chicken breasts (8 halves)
- 1 large onion
- 8 oz. cheddar cheese
- 2 cups chicken broth
- 1-8 oz carton sour cream
- 1 can cream of chicken soup
- 4 oz. taco sauce
- 4 oz. can diced green chilies
- 8 oz. Monterey jack cheese
Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar. Soften tortillas in warm chicken broth. Fill with chicken mixture and roll up. Place seam side down in greased baking dish.
Make sauce except cheese, pour over casserole and top with cheese. Cover enchiladas with sauce. Bake at 375 degrees F for 30-45 minutes or until bubbly and cheese is brown.
By Ginny from Cincinnati, Ohio
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