Chicken Enchiladas

These are amazing chicken enchiladas. I will bet that they are better tasting than any you have ever had because they are more authentic than any recipe you get in the states. Again this recipe came from my husbands side of the familia!!! The picture I took of them cooked didn't do them justice so here is a pic right before putting it in the oven:


Chicken Enchiladas
20-30 corn tortillas~small ones~do how many you like there is no science to it
1 family size can cream of chicken soup
42 oz of green salsa~I buy this in the mexican isle at walmart, there are two kinds la costena and Herdez and I have used both or you can make your own but I am not that ambitious yet!!
1 cup sour cream
2-3 cups cheddar cheese
2-3 chicken breasts~cooked shredded or cubed

Cut the tortillas up into squares and fry them in oil until crispy like a tortilla chip:

(I fry them like this instead of rolling the tortilla up around the chicken because we like lots of tortillas and less chicken and this is a great way to get more tortillas and you don't have to waist your time rolling each individual tortilla up)

While the tortillas are frying, mix the cream of chicken, green salsa, sour cream and 2 cups of cheese together till well combined:


Next add the chicken and fryed tortillas and mix well:

(also the hard tortillas stand up to the sauce and doesn't just fall apart while baking. They just become soft and tender while baking~if you don't fry them till hard they fall apart and you can't tell that you are eating a tortilla)

Finally when all mixed together. Dump into greased 9x13 inch pan and sprinkle with remaining cheese. Bake at 350 until hot and bubbly:

Picture after it is cooked and please don't judge it~it is way better than the picture makes it look. Take my word for it!! Serve with Rice and refried beans.