EASY CHICKEN ENCHILADAS- Southern Living 1986 Annual Recipes

This is my husband’s favorite recipe – easy and delicious!

• Ingredients:
• 2 cups chopped cooked chicken (Don’t tell my family, but at times I used canned chicken and they didn’t notice the difference)
• 2 cups sour cream
• 1 (10 1/2 ounce) can of cream of chicken soup – undiluted
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups shredded Longhorn cheese
• 1 (4 ounce) can chopped green chiles, drained
• 2 Tablespoons chopped onion
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 10 (10 inch) flour tortillas
• Vegetable oil
• 1 cup (4 ounces) shredded longhorn cheese

Combine first 9 ingredients; mix well.  Fry tortillas, one at a time, in 2 Tablespoons oil in a medium skillet for 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary.  Drain on paper towels.

Place a heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 13x9x2-inch baking dish.

Cover and bake at 350 degrees for 20 minutes.  Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.  Serve enchiladas immediately.  Yield: 5 servings.

Now for my modified directions.  I prefer sharp cheddar cheese, so I usually buy the blocks of cheese from Krogers and shred it with my Kitchen Aid Mixer attachment.  The cheese tastes much better than the bags of already shredded cheeses. But if you’re in a hurry the bags are fine.  Also one of my sons dislikes the green chiles – (they remind him of nasal excrement) – so if he’s home I skip those.  Usually, I add some garlic because I LOVE garlic.  And finally, I never pan fry the tortillas.  I feel it’s healthier not to fry them.

I usually serve the enchiladas with refried or black beans, and some homemade salsa.

So modify this recipe to fit your family and ENJOY!