Directions

• Cook chicken breast covered in water about 75 min.
• Take chicken breasts out to cool.
• Leave water in the pan.
• Add 1 can whole tomatoes.
• Add 2 cans whole green chiles.
• Add 2 onions, cut in rings then in half.
• Season with garlic, salt, pepper & chili powder to taste.
• Cook for 90 minutes on medium heat with no lid.
• Bone chicken breast and tear into strips.
• Add sour cream.
• Grate cheese.
• Cook tortillas lightly in frying pan with small amount of oil in pan.
• Place sauce, chicken, and cheese on tortilla.
• Roll.
• Repeat many times!
• Cover all with cheese and sauce.
• Cook at 425 for 20 min.
• Makes at least 2 big 9x12 pans of enchiladas.