Evil Stepmother Sour Cream Enchiladas
2 large chicken breasts
2 10 1/2 oz. cans cream of chicken soup
2 16 oz cartons sour cream
2 6 oz cans diced green chilies
2 cups milk
2 packages small corn tortillas
1 cup grated sharp longhorn cheese
2 bunches scallions (or green onions), chopped
In a saucepan cover the chicken in water and boil for 20 to 25 minutes.
Cool. Shred the chicken into small pieces.
In a large bowl combine the soup, sour cream, chilies, and milk.
refrigerate the mixture for 1 hour to allow the flavors to blend.
In a skillet heat a small amount of oil and fry the tortillas for
just a flash to soften. Place 2 T. of the sour cream mixture, some
cheese, scallions, and chicken inside each tortilla. Wrap each tortilla
around the filling. Arrange the enchiladas in a 9x13" pan. Cover the
enchiladas lightly with the sour cream mixture, more cheese, and the
scallions. Bake at 350 degrees for 20 to 25 min.