Shauna Carr Enchiladas
Boil chicken. Shred or cube. Mix with 2-3 cans chicken broth, 3 small cans tomato sauce, 1 can tomato paste, T+ chili powder, a little flour. Whisk.
Barely fry corn tortillas, drain on paper towels.
Fill tortillas with chicken, cheese, onions.
White enchiladas
Mix for filling:
Can of cream of mushroom soup
8 oz. sour cream
Can of enchilada sauce
Cubed chicken
Cheese (jack and cheddar)
Onion
Olives
Dip tortillas in sauce, then fill.
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