The Hubster and I took a trip to the west coast about a year ago to revisit his mission. While we were there we spent an evening with a family he was close with and they made us this for dinner and I absolutely fell in LOVE with them. The Hubs loves them too-- which is bad, because they are loaded with lactose, and he's allergic to it. Thank goodness for Lactaid pills! So, I don't get to make them often, but if I could, I would. They are so easy to make and are FANTASTIC.
1 can Cream of Chicken Soup
1 small can Green Chilies
1 small Onion (diced)
½ cup grated Cheddar cheese
½ cup grated
Flour Tortillas
¾ cup Sour Cream
Lightly soften onion by frying in a little butter. Shred chicken into thin pieces and in a pot, combine soup, chicken, half of the onion, half of the chilies, sour cream and a handful of cheese. Warm until cheese is melted. Spoon most of the mixture into the tortillas, wrap and place in a baking dish. Cover the wraps with the remaining mixture, onions, chilies and cheese.
Bake uncovered at 350° for 20 minutes.
*for those who live near a Price Chopper, they sell a fantastic Spanish rice mix which goes wonderfully with the enchiladas. It's in the Mexican isle.
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