Breck'S Sour Cream Chicken Enchiladas

• *2-4 boneless skinless
• chicken breasts
• *1 medium size onion
• *2 small cans diced green chiles
• *1 small jar of pimentos,
• optional
• *2 cans cream of chicken soup
• or 1 large can
• *2 cups of sour cream or 1
• pound container
• *1 pack of 8"-9" flour
• tortillas with at least 10
• tortillas
• (the better the tortilla, the better the final result)
• *salt and pepper to taste
• *2 cups cheddar/ Mexican
• blend cheese or your favorite

1. Salt & Pepper 2-4 chicken breasts and roast in an oiled pan at 375 for about 30 minutes or until juices run clear. Remove from oven and cool enough to touch. When cool, shred or chop into bite-size pieces.
2. Chop onion and saute in 2 tbs of butter until almost clear, then add 2 small cans of diced green chiles (and pimentos if desired) and finish sauteing until onions are see through. When they reach this point, add 2 cans cream of chicken soup and 2 cups sour cream. Mix well and continue cooking until mixture starts boiling. This sauce will be divided into three parts.
3. Pour about 1/3 of sauce mixture into your chopped or shredded chicken and mix until coated (You can also add the chicken roasting juices if desired). Pour another 3rd into the bottom of an oil coated 9x13 pan. Lay out flour tortillas one at a time, put about 1/2 c. of chicken and sauce mixture in middle and roll then place in pan seam side down. Continue rolling enchiladas and fit them tightly together until pan is full. Pour last of reserved sauce over enchiladas and move around until all enchiladas are completely covered. Then top with cheese and bake at 375 for 25-30 minutes.

skinless, chicken breasts, onion, green chiles, pimentos, cream of chicken soup, sour cream, container, tortillas, tortillas, tortilla, salt, blend cheese

Taken from www.epicurious.com/recipes/member/views/brecks-sour-cream-chicken-enchiladas-50167734 (may not work)