Or "Mormon Enchiladas." I like to make and freeze a few meals worth of these before having a baby, then having them ready to cook afterwards, so I'll include the freezing directions too.
Ingredients:
1/2 C chopped onion
2 T butter
1 4-oz can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk (regular big sized, like a soup can kind of)
1 can cream of chicken soup
1 1/2 cups sour cream (I do half sour cream, half cream cheese.)
2 cups shredded Monterrey Jack cheese (I know I used cheddar)
10 flour tortillas
Directions:
Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken.
In a bowl combine evaporated milk, soup and sour cream.
Dip tortilla in sauce. Place 3 T chicken dwn center of tortilla, Sprinkle with cheese. Roll up.
Place seam down in greased foil baking pan(s.) Repeat with remaining tortillas. Top with remaining sauce.
Bake covered until bubbly, then top with cheese, and bake until cheese melts.
If you freeze it, put foil on the bottom of the pans, prepare as stated earlier, but instead of immediately cooking, freeze it uncooked in the pan, then take the frozen mass out of the pan (with the tin foil) then wrap the whole thing in more tin foil. Then I put it in a plastic freezer bag or something.
To serve, take it out of the freezer, put it in a pan, thaw, then bake covered 60 minutes at 350.
