Green Chile Chicken Enchiladas

I have had quite a few friends ask for recipes that I frequently make recently so I thought I would share a favorite of ours. When I was a kid, my mom would visit Super Suppers and make a bunch of meals to freeze, this being one of them. It was always my favorite! Now I make it for my picky husband-to-be. Trevor is not really a fan of Mexican food, unless of course we are talking about Fuzzy's or Big Truck Tacos. But take him to your favorite Tex Mex restaurant and he can't find a single thing he wants and will usually settle for the most boring thing on the menu. He LOVES these enchiladas and tends to go back for seconds or thirds nearly every time we make them. 

Side note: there are green chiles and chili powder in this recipe but it is not spicy.

Ingredients:

About 3 cups of chicken

4 cups shredded cheddar cheese

6 or 7 green onions

2 tsp chili powder

2 cans of Cream of Chicken soup

2 cups sour cream

2 small cans of green chiles (chopped)

10 corn tortillas (may use less depending on how much you stuff them)

First, preheat your oven to 350 degrees.

You will want to chop/shred (whichever you prefer) three cooked chicken breasts and put them into a large mixing bowl. (Note: you can always just use a rotisserie chicken if you are in a hurry. It will give you a little more chicken than you need but it's not really a problem).

Next, chop about 6 or 7 green onions and add to the chicken.

Add approximately 2 cups of cheese.

Add two teaspoons of chili powder.

In a separate bowl, mix two cans of cream of chicken soup and two cans of green chiles (undrained).

Then add 2 cups of sour cream to the soup and chiles. Mix well.

Next you will need to add about 1 cup of the soup/sour cream/green chile mix into your chicken mix.

Stir well.

Next, take some of the soup mixture (about 1/2 a cup) and coat the bottom of your 9x13 pan.

Take some of the chicken mixture and place it in a corn tortilla. 

Distribute it evenly.

Roll it up and turn it so the ends are facing down in the pan.

Continue doing this until you are out of chicken and there is no more space in the pan. Sometimes you may have a little extra chicken... if that's the case, I usually go back and add a little to some of the tortillas, or I try to squeeze one more in the pan.

Cover the tortillas with the rest of the soup mixture. 

Add about two more cups of cheese.

And bake for 35-45 minutes.

At my house we serve it with some Mexican rice. I don't consider myself a chef, but good and easy meals like this one are worth sharing. The best part about this is it makes great leftovers! I hope you all enjoy!