You will notice that measurements & amounts are not precise in this recipe. Which adds a whole new level of anxiety for me. I kinda have a feeling Miss Kim is testing me, because she knows how I feel about that. But she obviously thinks I can do it, so I wanna prove her right. Now...on to the Cooking Adventure! (A little while later ) I got all the ingredients out and...the power in our neighborhood went out. At first I was a bit stressed. But then I started reviewing the recipe in my head. I realized that I had read the recipe so many times, that I had it memorized. Whew! So I opened the curtains of the kitchen window for some light, and continued prepping. I was able to get everything ready and waiting for the power to come back on. After about 1.5 hrs, the power was restored! I preheated the oven and when it was ready, stuck in the yummy enchiladas. Now that was a real cooking adventure!
1) Flour tortillas- you can use the big or small ones, it's up to you. I used the big ones.
2) 2-3 Chicken Breasts (cooked & shredded) -the amount will depend on the size of your family. To be honest, I wasn't sure what the best way to go about cooking the chicken to be shredded. So I googled it. Here is the way I did it: Cooking & Shredding Chicken
3) 1 can Cream of Mushroom Soup
4) 1 4oz can diced green chilis
5) Shredded Cheese -I am using pre-shredded Mexican 4 Cheese Blend- Monterey Jack, Cheddar, Asedero, Queso)
6) 1c Sour Cream-softened to room temperature
7) 1c Salsa (optional)- I just have salsa on the side so each person can add their preferred amount to the serving on their own plate.
Sauce Ingredients
1) 1 can Cream of Mushroom Soup
2) 1 4oz can diced green chilis
3) 8oz block of Cream Cheese
Directions
1) Preheat oven to 350 degrees. Grease 9x13 pan
2) Mix 1c soup, chilis & cream cheese to make sauce
3) Pour part of sauce into bottom of pan. Set aside the rest for later.
4) Mix chicken breasts with chilies, the soup, cheese, sour cream (and salsa, if wanted).
5) Fill and roll the tortillas & put in pan
6) Smother the enchiladas in sauce
7) Sprinkle a bit of shredded cheese on top
8) Put in oven
9) Bake until bubbly & golden on top. Approx 30 minutes