Last week, I had my oldest two boys help me plan the dinner menu for the week. I don't let them get away with chicken nuggets, hot dogs, etc so they knew they had to choose "real" food. Rugby asked for Chicken Enchiladas and I have this great recipe that was in my Gramma Carol's church cookbook (I think) and it's become a family favorite over the years. When Tim was working over the road, I'd make it in two smaller pans instead of the one bigger pan and take half to my grandparents because they like it, but the two of them can't eat a whole pan of it and R&R were small enough then that the three of us couldn't eat a whole pan, either so it was win-win! This week when I had Rugby and Riley help plan meals, Rugby asked for this again! Enjoy!
Sour Cream Chicken Enchiladas
12ish tortillas (I use whole wheat ones)
1 1/2-2 pounds cooked chicken, chopped
1 cup sour cream (I use light with no trouble)
2 cans cream of chicken (do not substitute cream of mushroom, trust me. But, feel free to use a lower sodium version if you wish.)
2 oz can chopped green chilies
Shredded cheese...cheddar or a blend of orange and white cheeses
Preheat oven to 350.
In a small pan, heat the soup, sour cream and chilies until warmed through.
In the center of each tortilla, place 1/4 cup (ish) chicken and 2 tbsp of the soup mixture. Roll up and place in greased 9x13 pan. Continue until your pan is full. Top with remaining soup mixture doing your best to cover all the tortillas with the mixture because any area left exposed will get dry and hard. Top with cheese. Bake for 30-45 minutes or until golden and bubbly.