Chicken Enchiladas

This recipe was also a favorite among my friends at BYUI. I even had my mom make them for my wedding reception.

Chicken Enchiladas

Ingredients:

`2 lbs of chicken ( cooked and chopped or shredded)

1 lb of Cheddar Cheese (shredded)

2 cans of cream of mushroom ( 10 1/2 ounces)

1 1/2 cup of milk

1 can of green chiles ( I like to use the small can)

1 chopped onion

1 can of olives (chopped)

18 corn tortillas

Sauce: combine soup, milk, green chile, onion, and olives in a pitcher. Mix well. Add salt and pepper to your taste.

Stir sauce during the stacking process often since the onions tend to fall to the bottom. This dish is made just like lasagna. In a 9 x 13 casserole dish pour a thin layer of the sauce then start stacking the layers of tortilla/sauce/meat/cheese then back to tortilla. Make sure you pour the sauce directly over the tortilla, otherwise your tortillas will end up stiff. ( My mom likes to softened the tortilla first in oil then to the stacking process)

About 6 tortillas will line a 9x 13 and you should end up with tortillas as your top layer. Pour remaining cheese and sauce on the top layer. Bake immediately (it will turn soggy If not baked soon after preparing) at 400 degrees for about 40 minutes or until bubbling and cheese is melted. Let it sit for about 15-20 minutes before serving.

I like to serve it with beans and red rice ( recipe to come soon)

I like to thank my sister for writing this recipe down

Grandma taught my mom and my mom taught us