| 3 chicken
breasts 1 pint sour cream 2 cans cream of chicken soup 1 can (4 oz) Ortega diced chiles |
1 bunch green
onions 1 brick cheddar cheese, grated 1 brick Monterey jack cheese, grated 12 corn tortillas Oil |
| Boil chicken until done,
then debone and shred. Chop onion, including all green tops. Mix soup and sour
cream. Cook tortillas in small amount of oil; make sure they stay soft. Spread
a thin layer of sour cream mixture on bottom of a 9 x 13 inch baking dish. Fill
tortillas with 1 tablespoon sour cream mixture, pieces of chicken, chiles, onion, and
cheese. Roll and place in baking dish. Top with remaining cheese and sauce.
Bake at 350 degrees for 30 to 40 minutes or until heated through. Serve with refried beans and spanish rice. Makes 4 to 6 servings.
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