Easy Can of Soup Chicken Enchiladas

This is a recipe my aunt taught me when I was young that I have doctored to make it more flavorful over the years.

Category:	Dinner
Primary ingredient:	Chicken
Difficulty level:	Easy
Type:	Enchiladas
Source:	My Aunt Lori
Serves:	8
Prep time:	Under 30 min
Cooking time:	Over 30 min
Organic ingredients recommended:	No
Freezes well:	No
Web address:
Created:	January 2009
Recommended for:	Any Parent, Dad, Grandma, Grandpa, Friends, All Ages

Ingredients

1	rotesserie chicken from the grocery store (cooked)
1	16-oz carton of sour cream (Knudsen really is the best)
2	cans of cream of chicken soup
	20 fajita size (smallest) flour tortillas
7 Ounce(s)	can of salsa verde (from the Mexican food section at the grocery store)
1	small carton of whipped cream cheese
2 Cup(s)	grated monterey peppar jack (the spicy kind )
4 Cup(s)	mexican blend grated cheese
1	small carton of heavy whipping cream

Instructions

Preheat oven to 350.

1. Take the whole chicken and pull the meat off the bones. I take the skin off as well, but it's really your choice of including it or not. (This is messy) Put the chicken pieces in a bowl and kinda shred them to separate them a part.

2. In a separate bowl, combine the 2 cans of cream of chicken, about 80% of the sour cream, and the can of salsa verde. Mix it up.

3. Take about a 3/4 cup and fill it up with this mixture and place it in the shredded chicken bowl. Add about half the carton of cream cheese and stir. Add the 2 cups of pepparjack cheese and stir. This will be the filling for the enchiladas.

4. Back to the other bowl... that mixture is now really thick. Take the cream and pour it in the bowl and mix until the mixture is the consistency of a cake batter (maybe a smidge less thick than that).

5. Take a glass baking dish (the rectangular one, not the square - although you can do it with 2 sqaures) and put some Pam spray on the bottom. Do this or the enchiladas stick, and you really don't want that.

6. Take the tortillas and place the filling inside and then roll them up and place them in the glass baking dish. Usually, you'll get 12-15 across and then you'll have some room to put some additional ones the opposite way. Pack 'em in there good and tight.

7. Pour the "other bowl" on top of the tightly wrapped enchiladas. Make sure the sauce gets everywhere. A tip I use is to take a buttler knife and lightly scrape along the sides of the enchiladas after pouring the sauce on so that it will get in between them (since there are in there nice and tight).

8. Dump as much cheese as you wish on there, cover with tin foil and bake for 40 minutes at 350 degrees.

9. After 40 minutes, take off the tin foil and bake another 5 minutes until all of the cheese is completely melted. Also, just make sure that the enchiladas in the middle feel warm/hot. Do this without burning yourself.

Let sit about 5 minutes outside the oven and then dig in!

To "lighten" it up a bit...
Use non fat milk instead of the cream, don't use cream cheese, and use light sour cream. Oh yeah, and use less cheese, but what fun is that?