Sunday, May 18, 2008

Mom's Little bit of heaven enchiladas

Ok, you have to realize one thing.. There is no perfect way to make this, this comes from my mom's memory and changes from time to time but it is always AWESOME.

1 roasted chicken deboneded and chopped
8-10 tortillas depending on how many you can fit in your baking dish and how many come in the package. Burrito size
1 cup of chopped green onion
2-4 cans of cream of chicken soup (do not dilute) - I use four sometime I use cream of mushroom as one of the cans or cream of broccoli
1 8oz sour cream
1 small chopped can of green chilies
2-3 cups of shredded cheese (you can get that Mexican mix if you want or just use cheddar

Mix together the Chicken, all but a sprinkle of onions, sour cream, 1/2 the cheese and the soup (I save out one can to layer the bottom with). Spread a little of the mixture and an extra can of soup on the bottom of a 13x9 backing dish. Fill the tortillas with mixture and place in the pan on top of the thin layer of mixture. Spread any extra mixture on top of the enchiladas then cover with remaining cheese. Then sprinkle the extra onion on top for color.

Cover with foil and bake at 375 for about 30 minutes. Remove foil and finish in oven for about 10 more minutes to make sure cheese on top is fully melted maybe a little brown.

These Enchiladas are probably one of the best meals my mom ever made and I want to thank her for them every time I eat them.

Thanks mom..


Mark said...

Mom here! Thank you, honey. I am glad you love them. The secret ingredient is the love in them, you know. So I know, when you make them for Marie and the kids, you put lots of the secret ingredient in!