Crema Chicken Enchiladas ~ Modlins Multiply

Ingredients:

5 chicken breasts (not split)

2 tsp paprika

2 tsp cumin

2 tsp garlic powder

1/2 of a chicken bouillion cube

2 garlic cloves, minced.

1 small onion, chopped

1 lime

2 1/2 cup chicken broth

15 small flour tortillas

2 cups mild cheddar cheese

1 tomato chopped

1/2 cup chopped cilantro

Ingredients for the cream sauce:

1 can cream of chicken condensed soup

3/4 cup sour cream

1/2 pack of taco seasoning

Instructions:

Season chicken breast with paprika, cumin, and garlic powder.

In a medium size pot, bring chicken broth to a boil.

Add seasoned chicken breast, minced garlic, juice of 1 lime, chopped onion and bouillon to the pot.

Cover, and turn down to simmer for 1 hour.

When chicken is cooked, use a knife and fork to shred.

Preheat oven to 350°

So if you are wondering where the pictures to the next couple of steps are, it was too difficult to nurse my daughter, cook, and take pics all at the same time…. Sorry!!

Add 1/3 cup of the shredded chicken to the center of each tortilla, roll and place “seem down” in a lightly greased, 13×9 (or larger) casserole dish. Repeat, until you’ve lined the bottom of your casserole dish and have run out of chicken :). (It’s OK if they overlap a bit.)

In a small bowl, mix cream of chicken, sour cream, and taco seasoning.