I realize that we already have a recipe for enchiladas posted, and that enchiladas are a pretty basic meal to make, but I tried this recipe over the weekend and thought that they were quite delicious so I thought I should share it anyways.
8 flour tortillas
4 chicken breasts
1 lb grated cheddar cheese (I thought this was a little much, so halved the amount of cheese I used in the filling)
1 can cream of chicken soup
1 4.5 oz can of diced green chilies
1/2 cup of sour cream (I may have used closer to a cup of sour cream...whoops :)
Boil chicken (around 20 minutes). Cut or shred chicken. In large mixing bowl, mix cream of chicken soup, sour cream, chicken, cheese, green chilies, and salt and pepper (to taste). Lay out 8 tortillas Evenly spoon chicken mixture onto each tortilla. Wrap tortillas and place into Pam-sprayed pan, crease down. Bake at 400 degrees covered for 15 minutes. Remove cover and bake an additional 5 minutes with left over cheese sprinkled across top.
Serve with salsa below, or your favorite salsa. For presentation, spread chopped green onions, sliced black olives, avocados, etc. on the top.
10 Roma tomatoes (no other tomato works as well)
finely chop 1/2 bunch of green onions
finely chopped cilantro (add to taste)
1 can Marca El Pato Jalapeno hot sauce
lemon juice to taste
salt/pepper to taste