This is a recipe I copied from my niece’s blog, but since her blog is private, I can’t just link to it. I’m posting this here mainly so I can remember the recipe and find it whenever my mood dictates.
These enchiladas taste great, but come out a little more like a casserole instead of nice rolled enchiladas.
Creamy Chicken Enchiladas
4 chicken breasts
2 cans cream of chicken soup
16 oz. sour cream
8 oz. diced green chilies (my brother makes these with 4 oz. diced chilies and 4 oz. jalapenos and says they are awesome!)
1 tsp. Accent (you really can leave this out)
2 TBS corn oil (I leave this out and skip this step too)
12 corn tortillas
3 cups shredded sharp cheddar cheese
1/2 bunch green onions, chopped
Cook the chicken until golden brown and dice. In saucepan mix diced chicken, soup, sour cream, chilies and Accent. Cook over medium heat, stirring until hot. DO NOT BOIL!
Reduce heat and simmer for 5 minutes. (Heat corn oil in a small fry pan over medium heat. Heat tortillas just until flexible.)
Remove from pan (I microwave mine) and place 2 heaping teaspoons of mixture in each. Roll and place in a greased baking dish. Poor remaining mixture over filled tortillas, sprinkle with cheese and top with green onions.
Bake uncovered in a preheated 350 oven for about 30 minutes.