sally shopper's chicken enchiladas

How To Make sally shopper's chicken enchiladas

• Step 1
  ****I think the best tasting ones are made the old way~by boiling the bone in chicken (no skin)covered in a pot of water, and adding a chicken bouillon cube or two. Poach for about 15 min or till no longer pink. Save and strain the broth. Take chicken off the bone and chop into bite-size pieces.****
• Step 2
  If you choose to go the quicker way; just chop up 4 cooked chicken breasts, or buy a roasted deli chicken at the store...they are delicious.
• Step 3
  Preheat oven to 350. For the sauce; mix the soups, sour cream, broth and green chilis. (You may even want to use a can of rotel with chilis to get the tomato flavor-it is very good that way). Slice the monterey jack cheese into thin strips.
• Step 4
  Grease a 13X9 inch pan. Start a little assembly line by putting all the ingredients in order; tortillas, sauce, cheese... to make the rolling easier.
• Step 5
  Spread a spoonful of sauce on each tortilla, add chicken and cheese, roll up tightly and place seam side down in the pan. You should get at least 6-8 in the pan. If you have more chicken left, put a couple in a smaller pan-such as a loaf pan.
• Step 6
  Cover completely with the rest of the sauce-you can thin it with more broth if desired. Cover with tin-foil.
• Step 7
  Bake for 30 min. at 350. Remove foil, add cheddar cheese and cook for about 10-15 min, till cheese is bubbly and melted.
• Step 8
  Let stand for 10 min. before serving. These are even better the next day as the flavors blend.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!