Of all of the culinary experiments that occur in our house, B's favorite meal of all are Ouiser's chicken enchiladas. I've never actually had them made by her, but she contributed the recipe to Feather Nester's wedding shower cookbook several years ago. While looking for something to cook about a year ago I dug out the cookbook I hadn't looked at in years and made them on a whim. B especially likes the recipe because I can't really alter it too drastically to make it healthier. Not that it's that unhealthy, but it's pretty unheard of around here to have a meal where one of the main ingredients is a container of sour cream. They're very easy to make and would feed dinner guests very easily.
Chicken Enchiladas
1 lb shredded Monterey Jack cheese
1 can Cream of Chicken soup
1 4oz. can of chopped green chiles
8oz Sour Cream
1 bunch of green onions
2-3 boneless, skinless chicken breasts - cooked and shredded
6-8 tortillas
Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Mix 1/2 lb cheese, soup, chiles, sour cream, and onions. Spread filling in center of tortillas. Top with chicken. Roll tightly. Arrange in baking dish and top with remaining cheese. Bake covered for 20-30 min. until cheese is completely melted. Serve with choice of sauces, sour cream, and jalapenos.
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