Chicken-Chile Enchiladas

• 1 lb chicken breast
• 1 small onion
• 2 cloves garlic
• 1 cup sour cream
• to taste oil
• 12 lb cheddar cheese, grated
• 1 (4 ounce) can Ortega chiles, diced
• 8 corn tortillas

1. Cook chicken; reserve broth.
2. Chop chicken.
3. Grate onion and garlic into sour cream.
4. Add a little stock to thin cream.
5. Soften tortillas in hot oil; drain on paper towels.
6. Wrap chicken and all but 1/2 cup cheese in tortillas.
7. Place enchiladas in large baking dish.
8. Mix green chilis into sour cream mixture and spread over enchiladas.
9. Refrigerate at least 8 hours.
10. Bake at 350F for 30-40 minutes.

chicken breast, onion, garlic, sour cream, oil, cheddar cheese, chiles, corn tortillas

Taken from www.food.com/recipe/chicken-chile-enchiladas-1524 (may not work)