Friends come in stages; many of the friends I had as a little girl are not the same friends that I have now as young adult which will likely not be the friends I have when I'm 60. But, there are few friends I KNOW will be around forever. One of these such friends is Kalene; we've been best friends since junior high. Another is Summer. We didn't meet until college, but I know we'll be the best of friends forever. Enter, Green Chile Chicken Enchiladas! I went over to Summer's mom's house one night, and getting together with Summer and her mom means lots of good food, lots of fun, and lots of laughs. Her mom, Judy, is a wonderfully creative stamper/scrapbooker and an amazing chef. Summer also loves to cook. She and I developed our love for cooking from our moms, so we immediately had a connection. When Judy made this for dinner I immediately demanded the recipe. It is so rich and creamy and not one of the flavors overpowers another. When Summer and I get together we usually end up complimenting each other's talents perfectly: she always takes care of the dessert while I prepare the savory dishes. Enjoy this recipe with your favorite Mexican rice (I either use a box or go to my local Mexican restaurant...although I should learn to make it soon!).
Green Chile Chicken Enchiladas
2 chicken breasts, cooked and shredded (or 1 can of canned chicken)
1 16 oz. container of sour cream
3 c. shredded Mexican style cheese (a combo of Monterey Jack and cheddar works)
1 4 oz. can diced green chiles, like Ortega chiles, do not drain
2 cans cream of mushroom soup
12 corn tortillas
8 green onions, diced
1/2 tsp. salt
Preheat oven to 350. Combine the cream of mushroom soup, the sour cream, the chicken, the green chiles, and the salt in a large bowl. Mix well to blend flavors. In a 9x13 baking dish, spoon enough of the sour cream mixture to coat the bottom. Warm the tortillas in the microwave for 30 seconds, or until they're all warm enough to roll without breaking. Fill each tortilla with some cheese and green onions--leave some behind for topping; roll and place seam side down on the bottom of the baking dish. Cover the filled tortillas with the remaining sour cream mixture and top with the rest of the cheese and green onions. Bake for 25-35 minutes until cheese is melted and the dish is bubbling. Enjoy with rice!