Saturday, March 6, 2010

Matthews' Creamy Chicken Enchiladas

This recipe is a conglomerate of several family recipes.  We love these and they find themselves in our rotation often.
This recipe actually makes a lot; I think one 9x11 casserole dish worth and an additional 8x8 dish. We usually make one for dinner and then freeze the other or take it to someone who's just had a baby. Also, we like cheese so I don't remember how much we actually use but it's probably more than we should.

Matthews' Creamy Chicken Enchiladas
Leah and Jonathan Matthews


1 can grn. enchilada sauce
1 can cream of chicken soup
~ 1 cup sour cream
1 bunch green onions, chopped
5oz can chopped grn. chilis
~3 chicken breasts, stewed and shredded
1 lb block cheddar or colby jack cheese, grated
~12 corn tortillas, plus 8 extra for additional dish
Veg. or Canola oil

Preheat oven to 350.

In a large bowl, mix together first five ingredients. Reserve about 2 cups in a seperate bowl (this will be for the topping.) In the main bowl add the chicken and ~ 1 cup or cup and a half of cheese.

In a small frying pan, pour 1/4 to 1/2 inch deep of oil and heat on med. Put in each tortilla one at a time just long enough to heat and soften it, not to make it crunchy. Put them on a paper towel lined plate and then pat them with another when they're all done.

Fill each tortilla with chicken filling and roll up placing seam side down in casserole dish. I can usually fit 12 in a 9x11 dish, about 8 in an 8x8 dish. Spread reserved sauce on top of all and sprinkle more cheese on top. You can also add more chopped green onion on top as garnish.

Bake until heated through and cheese on top is bubbly. When I make the freezer one, I usually try to take it out and put it into the fridge in the morning or the night before i'm going to make it to thaw.

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