Chicken Enchiladas

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 2 lbs chicken (deboned or boneless)
• 16 ounces shredded mozzarella cheese
• 24 ounces sour cream
• jalapeno, and juice from jar
• 1 (20 ounce) can cream of mushroom soup
• 3 -5 tablespoons jalapeno juice
• tortilla (bag about 16)

Recipe

• 1 cook chicken in 1 quart of boiling water whit 2 bouillon cubes (optional because you can just use the broth from the cooked chicken) for about 15 minutes.
• 2 use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.
• 3 cool chicken, keeping the chicken broth.
• 4 cut into tiny pieces.
• 5 mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and jalapeno juice in bowl.
• 6 set back 1/3 of this mixture to use for the sauce.
• 7 mix chicken into mixture that is not set back.
• 8 place some of the chicken mixture on each tortilla.
• 9 roll.
• 10 place in a microwave dish casserole dish.
• 11 then after you fill the dish up, set in microwave for about 5 minutes.
• 12 turn dish if necessary.
• 13 when the sauce is boiling around the sides and in the middle they are done.
• 14 if you want to cook them in the oven then you need to preheat the oven to 350°f.
• 15 then cook for 30 minutes.
• 16 take it out and let it cool for about 2 minutes.
• 17 enjoy!