Sunday, August 28, 2011

Chicken Enchiladas

Most amazing enchiladas I've ever had, better than the ones I've had in restaurants.

Oven 350

8 standard tortillas

1/2 c onion (white, red, or green)
2-7 cloves of garlic
1/4 - 1/2 c green pepper (optional)
2T butter to saute the above.

1/2 c sour cream*
1 - 10.75 oz can of cream of chicken soup (or cream of cheddar, celery, or mushroom)
2 c cooked chicken
1 1/2 c cheddar, shredded
1/4 c milk

Add sour cream and soup to saute mixture. After it becomes well mixed and hot reserve 1/2-3/4 cup for later.

Add chicken and half the cheddar cheese to remaining sauce and cook until warm.

Make sure the tortillas and nice and pliable, you don't want cracked tortillas and enchiladas sauce everywhere.

Fill tortillas with chicken and sauce, roll and put seam side down in ungreased 13x9.

Add milk to reserved sauce and pour over rolled tortillas and then sprinkle the remaining cheese on top. You can garnish with raw tomatoes, green onion, or green pepper before cooking. Or top with lettuce and tomatoes right before serving.

*You can also use 1/2 c milk, 2T vinegar, and 1T cornstarch.

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