Chicken Sour Cream Enchiladas

• 2 lb. chicken, boiled and boned
• 2 (16 oz.) sour cream
• 2 small cans diced Ortega chillies
• 1 large can whole tomatoes
• 2 small cans tomato sauce
• 1 large onion, diced
• 1 medium brick Cheddar cheese, shredded
• 1/4 c. Salsa Ranchera
• pepper to taste
• salt to taste
• garlic powder (optional)
• oregano (optional)
• basil (optional)
• 2 doz. flour tortillas

1. Boil chicken in large pot.
2. While chicken is boiling, in another pot add diced onion, Ortega chillies, whole tomatoes, tomato sauce, seasoning and Salsa Ranchera.
3. Simmer salsa mixture at low heat until chicken is done.
4. Remove chicken from pan into a large bowl, skin chicken and remove from bone (if applies).
5. Shred chicken.
6. Add to chicken, sour cream, 1 cup salsa mixture and approximately 1 cup of shredded cheese.
7. Mix well.
8. Remove salsa mixture from stove.
9. Using cup to pour with pour approximately 3/4 cup of salsa mixture into bottom of large baking pan.
10. Using one flour tortilla at a time, pour approximately 3/4 cup of chicken/sour cream mixture onto a flour tortilla.
11. Roll up tortilla and place in baking pan.
12. Continue placing filled tortillas in a row in baking pan until full (one layer only).
13. Cover with remaining salsa and sprinkle with grated cheese.
14. Bake at 350u0b0 for one hour, uncovered.
15. Yields approximately 20 enchiladas.

chicken, sour cream, chillies, tomatoes, tomato sauce, onion, cheddar cheese, salsa ranchera, pepper, salt, garlic, oregano, basil, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952825 (may not work)