Ingredients:
*4 boneless, skinless chicken breasts
*a few dashes of salt
*16 oz. sour cream (When making this for my family, I use light)
*2 can cream of chicken soup (When making this for my family, I use 98% fat-free)
*2 cups chicken broth
*2 4-oz. cans green chiles
*2 cups shredded cheddar cheese (When making this for my family, I use 2% cheese)
*2 cups shredded part-skim mozzarella cheese
*12 flour tortillas (burrito size)
Directions:
Preheat oven to 350 F. Fill a saucepan with water. Sprinkle with the dashes of salt. Bring to a boil. Add chicken, and boil chicken until no longer pink. You can even throw them in frozen. Remove from water and place directly into an ice bath--a large bowl full of ice (put some ice on top of the chicken as well) so that the chicken stops cooking. Let cool. When cool enough to handle, shred chicken. Set aside.
In a medium bowl, whisk together sour cream, cream of chicken, green chiles, and chicken broth. Pour half of the sauce into a bowl with the shredded chicken. Mix well. Reserve the rest of the sauce.
Mix the cheddar with the mozzarella in a large bowl. Dip a flour tortilla in the remaining sauce until the whole thing is covered. Shake off excess sauce. Fill with chicken and then 1/4 cup of the cheese mixture. Roll tightly. Place seam side down in an ungreased baking dish. Repeat with all the tortillas.
Pour remaining sauce on top. Top with the remaining cheese.
Bake uncovered on 350 F for 20-25 minutes or until bubbly.
