1 1/2 lbs. chicken breast;

8 oz package of cream cheese;

Small can of chopped green chilies;

8 oz carton of sour cream;

10 oz can of green enchilada sauce;

Monterrey Jack or Mozzarella cheese (grated) ; and

Flour Tortillas.

Covered pot;
Deep dish cooking pan (greased); and
Cheese Grater
Place chicken in covered pot and fill with water to half-cover chicken.  Bring water to boil, then reduce heat to simmer for about one hour or until chicken is done;

Remove chicken from broth and let chicken cool slightly and then shred;

Mix shredded chicken with cream cheese and chopped chilies to make filling mixture;

Place 1/4 cup of filling mixture on flour tortilla and roll; Repeat for as many enchiladas as desired.  Place the tortillas, fold side down, in a greased pan.  Place tortillas side by side.

Mix the some of the broth left over from cooking chicken with sour cream and enchilada sauce; pour sauce over the enchiladas;

Top with grated cheese to taste;

Bake at 325 degrees for 20 to 25 minutes or until the enchiladas are completely warmed and serve.
Enchiladas are a staple of Mexican, Southwestern and New Mexico cuisine and are served rolled, flat, fried, baked, and filled or covered with just about every ingredient known to man, Enchiladas are now found in variations which are hardly recognizable as enchiladas as all!  That is why it is such a pleasure to find a version that harkens to the original roots and yet offers a new taste sensation.  This recipe's author, Cathy Medina, recommends serving the enchiladas with black beans, Spanish rice, and a guacamole and chips side dish for a cool contrast.