A little messy to make, but they taste good! I always leave the onion out because my hubby is not a fan :<(
Large can green chile enchilada sauce
8 oz sour cream
14 oz chicken broth
1 small chopped onion
4-5 chicken breasts
mexi-blend cheese
Cook chicken with lemon juice, salt and pepper, shred and set aside. Saute onion, cook with enchilada sauce, sour cream and chicken broth until sour cream is melted. Take 1/2 the sauce and mix with 1 cup shredded cheese and chicken. Dip flour tortillas in remaining sauce, then fill with above mix. Roll and put into 9X13 pan. Pour remaining sauce over top, sprinkle with cheese. Bake at 350 for 25 minutes. Makes 6-8 enchiladas depending on how you fill them!
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