In each tortilla place approximately 2 tablespoons chopped chicken, 1 tablespoon chopped onion and 2 tablespoons shredded cheese.
12 flour tortillas
6 chicken breast poached in white wine and chicken broth (reserve broth!)
2 cups chicken broth
3/4 cup chopped finely onion
8 oz package Mexican grated cheeses
1/4 cup flour
cup sour cream
can diced mild green chilies
Poach trimmed chicken breasts in the 2 cups chicken broth with generous splash of white wine. Cool then slice chicken into shredded, bite sized pieces.
Kindness of Kathleen Abercrombie for the tons of mileage Enchilada recipe. And, for forgiving me the less than fantastic staging due to the fact that all my pretty cooking accoutrements are in storage...XXOO