Chicken Enchiladas

Ingredients:

4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 bunch green onions, chopped
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

Directions:

Cut chicken breasts into large chunks (to be shredded later).

Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.

Preheat oven to 350 degrees F (175 degrees C).

Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer for about 15 minutes more.

In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture or just enough to keep the chicken moist. Mix together with half the chopped green onions. Pour 2 cups of skillet mixture into a 9x13 inch baking dish and discard the rest

In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream just until they are softened, but not too softened or they will dissolve. (This step is necessary to keep the tortilla from tearing while filling and rolling.) Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Serve over rice.