There’s days where I just crave cheese and want something filling. I was too tired to make lasagna, so Adrian and I decided on enchiladas. Mmm mmm!
This recipe is from an old friend’s Mom. I ended up liking it so much, I continued making it and its now a staple in my own cooking.
1 Family size can of Cream of Chicken
1 can of chicken meat
8 oz of sour cream (more if needed)
1 can of diced green chiles (size dependent to taste)
2 cups of milk ( more if needed)
Cheese ( cheddar or mixed)
In a bowl, add the cream of chicken and chicken meat. Next add the sour cream, and one cup of milk. Mix. Next add the green chile and the remaining milk and mix. If the sauce is still too thick, add more milk until its a lighter consistency. You should be able to mix it easily, and it not be watery.
You next take your tortilla and dunk it in the sauce. Next place it in a corner. Your next tortilla will be on the opposite side. Do that to the empty corners, then place one on the top middle, and one on the bottom.
Using a spoon or spatula, cover the layer with sauce until completely coated. Then layer with cheese. Repeat. 3 to 4 layers dependent on pan. On the last layer, coat it with any remaining sauce and a good amount of cheese. Bake at 375 degrees for 30 minutes.
You can the top it with salsa or (my favorite) shredded lettuce and chopped tomato! Yummy! This is a recipe that’s a little hard to give the exact amounts on. I’m still playing with the recipe myself. Hope you enjoy it, we sure did!