Chicken Enchiladas + Tortilla Soup Recipe

• 3 chicken breasts
• 2 c. chicken broth
• 1 can Rotel tomatoes
• corn tortillas
• minced onions
• shredded chedar cheese
• 1 2/3 c. chicken broth
• 1/3 c. lowfat sour cream
• 1/4 c. flour
• 1 small can green chillis

1. Cook chicken in broth and rotel till you can easily shred it with a fork
2. Prepare tortillas by quick dipping in hot oil and draining in paper towel.
3. Fill each tortilla will chicken, a sprinkl eof onions and chesse.
4. Roll and place in oven proof pan.
5. To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil.
6. Pour over rolled tortillas.
7. Cover with aluminum foil and bake at 350 degrees for 20-25 min.
8. You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.

chicken breasts, chicken broth, tomatoes, corn tortillas, onions, chedar cheese, chicken broth, sour cream, flour, green chillis

Taken from cookeatshare.com/recipes/chicken-enchiladas-tortilla-soup-60734 (may not work)