This recipe is from our real New Mexico friends who know how to do chilies. Ryan and Heather Jackson (and they are also our Parkinson partners.)
4 chicken breasts, cook and cut up--set aside
1 small onion chopped
2 cloves of garlic
Sautee these in a bit of oil.
Add:
2 cans cream of chicken soup
1 can chicken broth
8 oz sour cream
green chilies (a sandwich ziploc back half full that you grew in your garden and roasted at the Jackson's house--or a can if you don't have this luxury)
Add chicken
Serve on tortillas. Put fold over and add a spoonful on top of the tortilla, and sprinkle with grated cheddar cheese. Then either warm in broiler or microwave to melt the cheese.
So good!
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