Chicken Enchiladas

Poach boneless breasts of chicken in lightly salted water until tender. Shred and mince, add to each pound of meat a four-oz. can chopped chilies (with liquid),  juice of one lime, and enough sour cream to bind. You can add grated jack cheese if you like. Season with equal parts cumin, chili powder, and granulated garlic, salt to taste. Roll in warm tortillas brushed with corn oil. Top with a rich queso.

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