Saturday, June 5, 2010

Chicken Enchiladas

If you ever have a baby, a family illness, or some other need for a meal to be delivered to you this is most likely what I will holding while standing on your doorstep. These chicken enchiladas are mild tasting, delicious, very filling, and they freeze great. Enjoy!

Chicken Enchiladas
Makes about 8-10 enchiladas (depending on how full you fill them)

10 ounces cooked chicken (can do fresh or canned)
1 can cream of chicken soup
1 can diced green chiles
1 can green chile enchilada sauce
1 container sour cream
8-10 medium tortillas 
cheddar or jack cheese, shredded (enough for sprinkling over the top)

Preheat oven to 350 degrees. 

Mix chicken, cream of chicken soup, green chiles, and about half of the can of enchilada sauce in a bowl until combined. Pour about a 1/4 of the remaining enchilada sauce in the bottom of a 9x13 pan. 

Spread a spoonful of sour cream over tortilla. Place small amount of chicken mixture on one end of tortilla. Roll it up and place it seam side down in pan. (I usually do this a an assembly line with all 8-10 tortillas laid out on the counter so that I can evenly distribute the chicken mixture.)

When all enchiladas are in the pan, pour the rest of enchilada sauce over the top and sprinkle generously with shredded cheese. Bake for about 20-30 minutes. 

If planning to freeze, cool completely, then wrap 2 at a time in aluminum foil.