Wednesday, January 6, 2010

Chicken Enchiladas

This is my family's favorite Chicken Enchilada recipe. It has a smooth, mild flavor so children like it as much as the adults.

Chicken Enchiladas

3-4 Cups Shredded Chicken (I buy a Rotisserie chicken and pick off all of the meat - you can also cook a couple of large chicken breasts in a skillet if you would prefer)
1 cup cheddar (or a cheddar mix) cheese
1 small can of diced green chilies
1 pint sour cream
2 tsp. chicken base (or powdered bouillon)
1/2 can of canned milk
Tortillas 12-14

Mix in a medium bowl, the sour cream, canned milk, and chicken base. In a separate bowl, combine the chicken, cheese, and diced green chilies (I chop up the chilies even smaller so my kids don't notice them and say "Ew what's that green thing?"). Add about half of the sauce to the chicken mixture and mix together. Place about 3 Tbsp. chicken mixture in the middle of a tortilla and roll it up, then place in a 9x13 pan sprayed with cooking spray. Continue with the rest of the tortillas. Pour the rest of the sauce over the top of the tortillas. Bake at 350 for 30-40 minutes, depending on how crispy you like it. The last ten minutes add a couple more handfuls of cheese over the top. You can serve these plain ( because they are good enough) or you can top with sour cream and salsa. Enjoy!