This recipe is a combination of one I got from my sister-in-law and bits from how my mom makes them, but then I've even added my own little spin on it. It's a pretty Americanized version of a white enchilada, but it's so yummy and mild but you can kick up the heat with the types of chilies and salsa you use. I like to top this dish with even more salsa and sour cream with side of crunchy tortilla chips!!!
Ingredients:
3 boneless, skinless chicken breast - cooked and diced
1 can cream of chicken soup
1 - 16 oz tub of sour cream (2 cups)
2 cups shredded cheese (colby jack/cheddar/red leicester), divided
1 jar green chilies
1 jar salsa (mild or hot depending on taste)
1/2 cup chopped yellow onion
1 medium tomato, chopped
6-8 soft shell tortillas
Method:
Mix together chicken soup, sour cream, 1 cup of shredded cheese, chilies, onions and tomato.
Set aside 1/4 of this mixture in a separate bowl.
In larger bowl, add in diced chicken.
Spread mixture into tortillas (about 1 cup of mixture for a large tortilla wrap). Make sure you get it spread out evenly all the way to the edges of the tortilla.
Wrap up the tortilla.
Place in 9x13 inch baking dish.
Top enchiladas with extra mixture, then jar of salsa.
Sprinkle the top with remaining cheese.
Bake at 350F/180C for approximately 30-40 minutes or until golden brown on top.
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