Difficulty: Moderately Easy
Things You’ll Need:
- 1 pack of flour tortillas
- 1 (16 oz) sour cream
- 1 (16 oz) monterrey cheese
- 1 pack of boneless chicken breast
- 4 small cans of green chile's diced
- 1 onion
- salt
- pepper
- 1 big pot
- 1 baking dish
Step1
To get started, fill a large pot 3/4 full with water and bring to boil. Add salt and pepper and onion to the water. When water is fulling boiling, bring to medium heat and place thawed chicken breast. Boil for one hour.
Step2
When the chicken has finished cooking, slowly drain the water leaving at least 2 cups of the broth set aside for our sauce. Let the chicken cool. Once cool shred it into fairly small pieces.
Step3
Shred the cheese. In the same pot, add the 2 cups of broth, sour cream, 3/4 of the shredded cheese and green chile. Mix until well melted. Add the chicken.
Step4
Take each flour tortilla, spoon some of the sauce into it and wrap it as if you would a burrito. Place them in the baking dish. Continue to do so until the baking pan is full. Once done take the remaining sauce and pour it on top of all the enchiladas and sprinkle the left over cheese on top as well.
Step5
Bake for 15 minutes or until cheese is fully melted. Enjoy!
Novice 
