Donna's Chicken Enchiladas
1 lb boiled shredded chicken, canned chicken, or just whatever chicken doesn't have bones and is already cooked.
1 can cream-of-something soup or make THIS substitute
1 cup sour cream
1 can diced green chilis (or if you're cool like me and visited the Price's chili farm, four or five roasted, diced chilis)
18 corn tortillas
Combine shredded chicken, soup, sour cream and chilis in a big bowl. Stir well.
Grease the bottom of a 9x13 pan. Preheat oven to 350ยบ
Put down a layer of six overlapping tortillas in pan, spread one half of the chicken mixture on top, cover with cheese, then another layer of tortillas, the other half of the chicken goop, more cheese, then more tortillas and more cheese. Cover with tinfoil and bake for about an hour or until it's all melty and bubbly and delicious. Serve with salsa and MORE sour cream, because there's never enough.
This makes one pan. I almost always have to make two, and the amount are sort of best guess, because I am kind of a dumper rather than a measurer.
Read more at http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/#r78RiCcm5G3yTCWS.99
CREAM OF CHICKEN SOUP RECIPE
Yield: Equivalent to one can of soup
INGREDIENTS:
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste
DIRECTIONS:
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.
Read more at http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/#r78RiCcm5G3yTCWS.99