Chicken Enchiladas Name: Chante Williams Base: Joint Base Lewis McChord JBLM Recipe: 4 Chicken Breast (boneless, skinless) 2 Cans cream of chicken soup 1 Cup of sour cream 1 Small can diced green chilis 1 Cup of grated cheddar cheese 1/2-1 Cup chicken broth 1 pkg four tortillas Boil chicken and cut into small bite sized pieces. Mix in a bowl with 1 can cream of chicken soup, 1/2 cup sour cream, can of green chilis, and 1/2 cup grated cheddar cheese. Add chicken broth a little at a time until moist but not soupy. Spread the mixture on the tortillas in a strip down the middle and then roll up. Grease pan, put in pans. Pour a little broth over each enchilada to moisten slightly. Top Sauce: 1 can cream of chicken soup, 1/2 cup sour cream, and enough broth to amke a cake like consistency. Sprinkle with rest of grated cheese. Bake at 350 for 30 minutes