Chiken enchiladas verdes

Sour Cream-Chile Sauce:1 pint sour cream
1 can cream of chicken soup
1 1/2 cups Salsa Verde para Enchiladas
1 7 ounce can diced green chiles
Enchiladas:

2 bunches green onions, chopped
4 cups Chihuahua or Jack cheese, shredded
18 corn tortillas
2 pounds boneless chicken breasts, cooked and shredded or cubed.
1 additional cup of Salsa Verde
To make sauce, combine sour cream, chicken soup, Salsa Verde and green chiles in a medium sized bowl and stir well. Set aside.

PROCESS

Heat oil in skillet until a drop of water sizzles when placed in the pan. Fry a tortilla lightly on both sides so it is still pliable. Using tongs, remove it from the pan and drain on paper towels. Lay it inside a 9 x 14 pan. Place a tablespoon of sauce on each dipped tortilla. Top with chicken, cheese and onions. Roll and place seam down in pan.



When all tortillas are filled, mix left over sauce with additional cup of Salsa Verde. Pour over enchiladas. Top with remaining cheese and onions. Bake at 300 degrees for twenty minutes or until cheese is melted.