<i>The Hurricane Bar & Grille in Marathon, 4650 Overseas Highway, shares this recipe. Visit <a href=”http://”target=” www.thehurricanegrille.com”>www.thehurricanegrille.com</a> or call 743-2220. </i></p><p><li> 16 oz chicken broth <li> 2 cups sour cream <li> 4 4 oz. cans diced green chilis (undrained) <li> 16 corn/flour tortillas, warmed (6 inch) <li> 8 oz. Shredded Mexican cheese <li> 4 cups shredded cooked chicken (I like mine cooked with onion, chili powder & cumin) <li> Scallions</p><p><b>Sauce:</b> In a sauce pan combine chicken broth and green chilis, bring to a boil, reduce heat and simmer for about five minutes. Remove from heat, fold in sour cream, whisk till smooth, you can use more or less sour cream to suit your taste. Set sauce aside.</p><p><b>Enchiladas:</b> Place chicken and a pinch of cheese in tortilla and roll up. Heat oven to 375 degrees. Spray the bottom of a 13 by 9 pan with non-stick cooking spray. Place the enchiladas, side by side, seam-side down. Top with enchilada sauce and bake for 20 minutes, sprinkle with remaining cheese and bake 5 minutes more or until cheese is melted, garnish with chopped scallions.