Recipe: Chicken Enchiladas

There are so many different recipes for chicken enchiladas out there, it could make your head spin.  One recipe, though, holds a special place in my stomach.  Sarah has always made these enchiladas so she gave me the recipe this past weekend and we didn't waste much time making them. We decided to shred the chicken as that is what is most appetizing to me. I'm not a big chunks o' meat kinda gal.


Recipe:
2-3 chicken breast chopped and cooked
2 small cans of green chiles (4 oz. cans)
2 cans of cream of chicken soup
Grated cheddar cheese (at least 12 oz)
16 oz of sour cream
Green onions chopped to taste (we omitted this)
8'' flour tortillas (about 12 of them)

Preparation: Mix cooked chicken, soup, sour cream, onions, chiles, and part of the cheese. Use part of the sauce in the tortillas, wrap, and place in a baking dish.  Pour the rest over the top and sprinkle on the cheese.  Bake approximately 20 minutes at 350 degrees.

You can tell that this is a family recipe when things say "about" and "approximately".  We ended up using a 9x13 baking dish and used 8 filled tortillas.  And remember to cook the chicken first.  SARAH. :)