Big Mama's Enchilada's Recipe

Mix the chicken, onion and 1 cup of the cheese.

Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.

Dip individual tortillas into the chili/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.

Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in a rectangular stoneware or pyrex dish at least 2 1/2 inches deep. Repeat this process with the remaining tortillas.

Mix the remaining chili/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Decorate with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.