Chicken Enchiladas

Ingredients

3 large chicken breasts
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup Roberts Sour Cream
1 1/2 teaspoons minced onion
1 can (4 ounce) chopped mild green chiles, drained
1/2 cup vegetable oil
12 tortillas
1 cup shredded sharp Cheddar cheese

Preparation

Braise chicken breasts until tender; remove skin and cut meat into bite-size pieces. Combine soup, sour cream, minced onion and drained chiles in a saucepan; cook over medium heat about 5 minutes. Do not boil. Heat vegetable oil in a skillet. Soften tortillas in oil and drain on absorbent paper. Top each softened tortilla with chicken pieces and 2 tablespoons of soup mixture. Roll up and arrange in a well-buttered 9 x 13 x 2 inch baking pan. Pour remaining soup mixture over enchiladas and top with shredded cheese. Bake at 350° about 30 minutes.

Recipe Contributed By: Amy Ebner Omaha, Nebraska

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.