A delicious take on creamy enchiladas, using sour cream and green chilies.
• 1 lb. sour cream
• 1 lb. Monterey jack shredded cheese
• 4 oz. can green chilies (less if you like it less spicy)
• 12–24 Flour tortillas
2. Mix chicken soup, sour cream, cheese and green chilies together.
3. Shred chicken and add ½ of above mixture. Stuff into flour tortillas.
4. Add 2nd half of mixture on top of filled tortillas.
5. Bake 15 minutes at 350 F covered.
6. Remove cover and continue baking for 15 more minutes.
The best part about this recipe is that Brian's the one that discovered it and has made it ever since. I may help out with shredding cheese, or deboning chicken, but other than that, it's all his. And it comes out deliciously! Sometimes we use a rotisserie chicken from the store (if they're a good price). Another shortcut, of course, is to use already shredded cheese (sometimes they don't have just Monterey jack by itself, though we have done a Colby Jack mixture that works as well). Also, the reason for the big difference in tortillas is that it depends what size you want to go with. We've done burrito size down to small taco size. Try it out and see what you like. It's very easy. We also tend to like more green chilies, even though we're not really into spicy, because the sour cream, soup and cheese really tone this down. Then just pair it with some spanish/mexican-style rice and black beans and it's a better and less-expensive meal than you'd get in some Tex-Mex restaurants.