2 lbs Chicken, boiled & shredded
28 oz can Green Chile Enchilada Sauce
16 oz Sour Cream
1 cup Chicken Broth
1 Small Onion, chopped
1 tbs Butter
2 Garlic Cloves
Spices to Taste
(ie: Cumin, Salt, Pepper, Parsley, Oregano, Basil, Thyme, Rosemary, Paprika)
Monterey Jack Cheese
Directions: Boil chicken and shred. Saute shredded chicken with onions, butter, and spices to taste.
In a large bowl, mix enchilada sauce, sour cream, and chicken broth until smooth. Coat bottom of baking dish with sauce.
Add 2 cups of sauce to chicken. Scoop chicken into tortillas, roll and place in baking dish with seam down. Top tortillas with remaining sauce. Sprinkle cheese generously on top. Bake at 350 degrees for 30 minutes.
