3 chicken breasts
2 cups chicken broth
1 can Rotel tomatoes
corn tortillas
chopped onions
shredded chedar cheese
1 2/3 cup chicken broth
1/3 cup sour cream
1/4 cup flour
1 small can green chillis

Cook chicken in broth and rotel until you can easily shred it with a fork

Prepare tortillas by quick dipping in warm oil and draining in paper towel.

Fill each tortilla will chicken, a sprinkl eof onions and chesse. Roll and place in oven proof pan.

To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil. Pour over rolled tortillas. Cover with aluminum foil and bake at 350 degrees for 20-25 minutes.

You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.

Submitted by: Millie McConnell