Jacqueline's Chicken Enchiladas

• 3 chicken breasts
• 2 dozen corn tortillas
• 1 carrot, rough chopped
• 12 onion, rough chopped
• oregano, dash
• cumin, dash
• salt & pepper
• 1 (8 ounce) canchopped green chilies
• 1 lb shredded monterey jack cheese
• 16 ounces green enchilada sauce
• sour cream

1. Place chicken breast in a large saucepan with rough chopped vegetables.
2. Add enough water to cover and season with oregano, cumin, salt & pepper.
3. Bring to boil, cover and reduce heat to simmer (about 30 minutes).
4. Let cool.
5. Using fingers, chred cooled chicken into bowl, moisten with a little of the green chili sauce.
6. Mix in some chopped white onion, green chilis and shredded cheese.
7. Spoon mixture onto lightly fried tortillas, fold in half and place on baking dish.
8. Top with enchilada sauce mixed with some sour cream.
9. Then top with cheese.
10. Bake at 350 degrees for about 20 - 30 minutes Serve with refried beans, spanish rice, salsa and chips and WOW.

chicken breasts, corn tortillas, carrot, onion, oregano, cumin, salt, green chilies, cheese, enchilada sauce, sour cream

Taken from www.food.com/recipe/jacquelines-chicken-enchiladas-298063 (may not work)