INGREDIENTS
4
boneless, skinless chicken breast halves
1 tbsp
vegetable oil
1
onion, chopped
1 10 ounce can
diced tomatoes with green chile peppers
1 14.5 ounce can
stewed tomatoes
12
small chile peppers, diced (optional)
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