Creamed Chicken Enchiladas - Nadine

By zoniesis

Ingredients

• 2 cans cream of chicken soup
• 1 16oz carton of sour cream
• 2 bunches green onions chopped
• 1 lb grated cheddar cheese
• 2 doz corn tortillas
• 1 small can diced green chilies
• 2 cups cooked shredded chicken (I just purchase a store rotisserie chicken)
• 1 14 oz can Old El Paso green enchilada sauce* (see note below)

Preparation

Step 1

Mix chicken soup with ½ cup water. Add diced green chilies and sour cream. Heat just until warm (I usually omit the warming step). Mix chopped green onions with grated cheese.
Wrap tortillas in paper towels and heat in microwave for about 10 seconds until soft and pliable (the original recipe called for heating tortillas in hot oil for a few seconds to soften…micro waving does the same thing without adding extra fat).
Put a small amount of soup and cheese mixture on each tortilla along with a small amount of chicken and roll up tight. Place seam side down in casserole and repeat until you have made as many enchiladas as you wish. Pour remaining soup mixture over top and sprinkle with remaining cheese and onion mixture. Pour ½ can of green enchilada sauce on top if desired (see note below). Bake in a 350 degree oven for 30-45 mins or until bubbly.
The original recipe did not call for any REAL chicken. I added that. I also added the green enchilada sauce on top and I only use perhaps ½ a can. This recipe can be a sort of fly by the seat of your pants. I have never really paid a lot of attention to amounts and it seems to come out tasting great every time. I have also substituted turkey for the chicken