Stockpile Cooking

This recipe was delicious and was just thrown together with stuff I had on hand!  This recipe is very versatile as you can thicken the sauce and use it as filling (be sure to save a little to top them with  to prevent browning) or fill the enchiladas with whatever filling you choose.  You could even leave the chicken out of the sauce, season with taco seasoning and a can of tomatoes, and fill the tortillas with it.

Sauce:
16 oz container sour cream (85¢)
4 oz cream cheese (25¢)
1 jar Pace Chili Verde (FREE after coupon- from stockpile)
1 cup chicken broth
2 bone-in chicken breasts ($1.50)
1 tsp cumin
1 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
*Cornstarch to thicken, if desired

Enchiladas:
1 package large flour tortillas ($1.00)
1 can refried beans (35¢)
1 8 oz package shredded cheese (70¢)

Directions:
Boil the chicken until cooked through.  Shred with a fork, reserving all broth.  Mix the remaining ingredients in saucepan, bring to a boil and let simmer for 10 minutes, stirring constantly.  Add chicken and thickener (if desired).

Fill enchiladas as desired, top with sauce, and bake for 25 minutes at 350.

Tip: carefully pour the (cooled) extra chicken broth into a ziploc baggie and freeze.  You will then have it on hand for the next recipe!  You can also pour it into an ice cube tray to freeze individually.  When frozen, put it in a baggie and you will have individual broth cubes!