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Mexican Independence Enchiladas




Source of Recipe


Internet


List of Ingredients




6 chicken breasts
1 large onion
Corn tortillas
2 cans (10 ¾ oz.) cream of chicken soup
1 carton (16 oz.) sour cream
1 can (7 oz.) green chilies
1 4-cup package of Monterey Jack/Colby cheese


Recipe



Boil chicken. Reserve one cup of broth. Saute onion and add soup, sour cream, broth and chilies. Simmer. Add chicken. Grease a 9x13-inch pan and cover the bottom with a layer of tortillas (quartered). Top with half of chicken mixture and repeat. Place cheese on top and bake at 350 degrees for 45 minutes.