Another Loertscher staple!
4-6 chicken breasts (or thighs)
1 c sour cream
1 can cream of chicken soup
grated cheddar cheese
10 flour tortillas
Poach chicken and shred, reserving broth. Mix soup and sour cream in a bowl and add chicken and part of the cheese. Mix together, adding broth to thin until filling is easily spreadable but not watery. Warm flour tortillas in the microwave until they are easily foldable without cracking. Place a scoop of filling down the center of each tortilla (be generous!). Roll up tortilla and place in a greased 9 x 13 inch pan. Repeat with remaining tortillas. Spread leftover chicken filling over the top and sprinkle with cheese. Bake for 30 minutes at 350 °F until cheese is melted and enchiladas are bubbling.
Serves 5.
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