Ingredients:
1 lb chicken breasts
1 small onions
2 cloves garlic
1 cup sour cream
to taste oil
1/2 lb cheddar cheese, grated
1 (4 ounce) cans Ortega chiles, diced
8 corn tortillas
Directions:
Cook chicken; reserve broth.
Chop chicken.
Grate onion and garlic into sour cream.
Add a little stock to thin cream.
Soften tortillas in hot oil; drain on paper towels.
Wrap chicken and all but 1/2 cup cheese in tortillas.
Place enchiladas in large baking dish.
Mix green chilis into sour cream mixture and spread over enchiladas.
Refrigerate at least 8 hours.
Bake at 350F for 30-40 minutes.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.