INGREDIENTS
1 lb
skinless boneless chicken breasts
10 oz
green enchilada sauce
1/2 cup
sour cream
10 1/2 oz
condensed cream of chicken soup
1/3 cup
milk
1 tsp
extra virgin olive oil
1 small
onion
10 oz
canned tomatoes
4 1/2 oz
green chilies
1 tsp
cumin
1/2 tsp
black pepper
1/2 tsp
salt
8
flour tortillas
3/4 cup
mexican cheese
1/4 cup
fresh cilantro