1 can mild green enchilada sauce (10 or 19 oz. can)
½ c. sour cream
1 ½ c. shredded cheese
8 corn tortillas (white tortillas)
Boil chicken breasts in water with cumin, cilantro, salt and
pepper for about 15-20 minutes. Take out
and let cool. Shred chicken Spray 9x13
pan and put a little enchilada sauce on the bottom. Mix 1/3 can sauce, sour cream and chicken,
and ¾ c. cheese in bowl. Warm tortillas
with 1 T. oil in fry pan. Put mixture in
each tortilla with grated cheese on top then roll up. Top the enchiladas with the rest of the enchilada
sauce. Bake at 350 degrees for 15-20
minutes. Top with cheese and bake 5 more
minutes. Good with Spanish rice (use
broth from boiling chicken to make the rice.)
