4-6 chiken breast halves
1 (4 ounce) can ortega chiles, diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups chicken broth
1 pint sour cream
2-4 cups jack, cheddar, or your favorite cheese, shredded
1 dozen torillas, large
Cook Chicken in water until throughly cooked, until meat is no longer pink, about 20 minutes. Prepare chicken by chopping or shredding into small pieces, add chopped green chiles. In another bowl, mix cream of chicken soup, chicken bropth, and sour cream. Mix thoroughly to form a smooth consistency. Combine about a third of the sauce with the chicken chile mixture, spoon an equal amout of the mix into each tortilla. Cover with some cheese, then roll up and place in a 9″x13″ baking dish. When all tortillas have been placed in the baking dish cover with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese and sauce bubbles and cheese starts to turn slightly brown. Serve hot. Makes a l;ot.
Note: If you like your food spicy, use a 7 ounce can of chiles and use some mexican cheese in your cheese mix. You can buy a 4 cheese mixture that”s al;ready shredded that’s good.