Sour Cream Enchiladas

• 1 whole chicken
• 1 pkg. (12) corn tortillas
• 1 (16 oz.) carton sour cream
• 1 medium onion, chopped
• 1 small jar pimentos, chopped
• oil for cooking
• salt, pepper and garlic powder to taste
• chicken broth from cooked chicken

1. Cook chicken until tender.
2. Debone and set broth aside.
3. Mix chicken with onion, pimentos, season to taste and set aside.
4. In a heavy skillet heat about 2 tablespoons of oil.
5. Very quickly drop corn tortillas into skillet, turning once but do not brown or fry. As you take each tortilla out, pat dry with paper towels.
6. Fill each tortilla with chicken mixture.
7. Roll and place tortillas in a 9-inch by 12-inch baking dish.
8. Cover with sour cream; pour 2 1/2 to 3 cups of chicken broth over them (to fill half of the baking dish).
9. Cover and bake at 350u0b0 for 45 minutes.
10. Makes 4 to 5 servings.

chicken, corn tortillas, sour cream, onion, pimentos, oil, salt, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743972 (may not work)