4 cups shredded chicken *shredded over chopped is more authentic
1 can cream of chicken soup
1 cup sour cream
2 cloves of garlic, minced
1 small can diced green chiles
1 packet of taco seasoning
32 oz. shredded cheese (I like Colby Jack or a taco blend)
2 bunches green onions, sliced
8 burrito size flour tortillas
2 cans of enchilada sauce (I like to do 1 red and 1 green and mix them together)
In a large pot, combine the first 6 ingredients (chicken, chicken soup, sour cream, garlic, green chiles, and taco seasoning). Mix well and cook over medium heat until hot. Add salt and pepper to taste. This is your filling.
Now begins the assembly line. You'll place your enchiladas in a 9x13 casserole dish. Take a tortilla and fill it with about 1/2 cup of filling. Spread it down the middle of the tortilla, from top to bottom. Now top with a sprinkle of green onions and a small handful of cheese. Next, you are going to roll up the tortilla (hopefully it's not too full to roll up!) and place it in your casserole dish. Repeat until you've filled up your dish. You may not get 8 enchiladas in your dish. If this is the case, and you still have filling left, you could place a couple in a bread loaf pan. OR, my brother's favorite, use the leftover filling as chip dip.
Once you've assembled all your enchiladas, pour your enchilada sauce over the top, then top with your remaining shredded cheese and green onions. Bake at 350 degrees for about 30 minutes. Allow the enchiladas to cool for 15 minutes.
Serve with sour cream and salsa, and enjoy!
**A special thanks to my sister in law, Jenn, who requested this recipe today. I've been meaning to get it up on the blog for a very long time!
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