Boil chicken breasts in water to cover in saucepan until tender. Remove chicken, reserving broth. Bone chicken; cut into bite-size pieces. Saute' onion, garlic, and jalapeno pepper in olive oil in skillet until tender. Add green chilies and chicken; mix well. Heat tortillas in vegetable oil in skillet; drain. spoon chicken mixture on warm tortillas. Roll up to enclose filling. Place in 9x13 inch glass baking dish. Place sour cream in bowl. Add chicken broth to make desired consistency. Pour over enchiladas. Sprinkle with cheese. Bake at 375 degrees F for 15-20 minutes or until cheese is melted. 4-6 servings.
By Robin from Washington, IA
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Preheat oven to 400 degrees F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll each tortilla and place seam side down on the sauce in the pan. Top with the remaining cup of enchilada sauce, sprinkle with the cheese and the remaining scallions. Bake for 10 minutes or microwave on high for 5 minutes.
YIELD: Serves 8
Source: I found and tried the recipe from a website called WeightWatchers-Recipes.net It was very easy to make and my family couldn't get enough.
By Rhonda from Kansas City, MO
