By special request, here's an update! My family's favorite Chicken Enchiladas. Very simple and, I'm sure, not very authentic, but well worth the little time and effort.
Chicken Enchiladas
12 small flour tortillas
2 1/2 c. cooked, diced or shredded chicken (if you're short on time, use Grabill or Hartman canned chicken, two large cans)
2 c. grated cheddar cheese (plus some for the top)
1 small can chopped green chilies
1/2 onion, hopped
butter
2 cans cream of chicken soup
1 large can evaporated milk
jalapeno pepper to taste-- As is, it's very mild. I add chopped jalapenos (canned or fresh) to taste in the filling and the sauce.
Saute onion in butter until soft. Add soup, milk, and jalapenos. Blend well.
Combine chicken, cheese and green chilies in a large bowl. Roll chicken mixture inside tortillas and arrange (open side down) in a 9x13 baking dish. Pour sauce over tortillas, adding grated cheese on top.
Bake uncovered 30-40 minutes in a 350 degree oven.
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1 comment:
ohhh i'll try this within the next week!
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