Green Chile Chicken Enchiladas

Serves 8 to 12

1 dozen flour tortillas
2 large cans Green Chile Enchilada Sauce (Las Palmas brand; you
can find this brand at Smiths Food Market or Walmart, I don't like other brands as well.)
1 med onion chopped 

4 boneless skinless chicken breasts
1 tablespoon Original Mrs Dash
2 cups chicken broth.(I use chicken paste from Costco) Mix 2 cups water and 3 teaspoon chicken paste.
4 oz. pkg. softened cream cheese
1 cup sour cream
3 cups mozzarella cheese or monterrey jack cheese.


Put chicken in Pot with broth and Mrs Dash and let it boil until chicken is tender and pulls apart with a fork.(should take about 20 to 30 minutes once the broth starts to boil.)
Cool off with cold water and then pull into bite sized pieces.
Chop onion and brown in med sized sauce pan, until translucent.
Add 1/4 can of green enchilada sauce to the torn chicken. Put into a 2 quart size bowl or pot. Add cooked onions. Fold ingredients together.
In a large flat frying pan heat 1/4 cup of the green enchilada sauce straight from can, plus 1/4 cup water. Let it come to a gentle boil. (You will have to do this step several times until all tortillas have been softened) Dip each tortilla one at a time in the heated sauce until soft. (Use tongs to hold and turn tortillas over) remove and place on a plate, then spread softened tortilla with 2 tablespoons sour cream, and 1 tablespoon softened cream cheese, 2 tablespoons chicken mixture, then sprinkle with 2 tablespoons grated cheese.
Turn sides of tortilla in then roll and place in a 9 x 13 inch pan (place a thin layer of green enchilada sauce in bottom on pan.) Go through each step until all tortillas have been rolled. Cover with small amount of green enchilada sauce.
Bake at 350 degrees for 30 to 40 minutes. Take out and spread remaining cheese and let it melt and then serve.(wait to place cheese onto the top of the baked enchiladas until after you remove them from the oven. Other wise the cheese get too cooked and browns too much.)