Winner, winner chicken dinner! This is an awesome dish to assemble and keep in the freezer, or give as a gift. You should always have a meal on hand.
What you need:
1 whole cooked chicken (home roasted or rotisserie) or 4 cooked chicken breasts
2 10oz cans cream of chicken soup
16oz sour cream
7oz can chopped green chilies
10 taco size flour tortillas (whole wheat or white)
3 cups cheese (cheddar, Mexican blend or pepper jack)
Break chicken into bite sized pieces set aside
Combine soup, sour cream & green chilies
Add chicken to cream mixture and blend well
Lay out the tortillas, spoon about 1/4 cup of chicken mixture down middle of each tortilla, reserving about a cup for the top of the casserole. Sprinkle each with some cheese.
Spoon a little mixture into the bottom of a 9×13 pan to prevent enchiladas sticking
Roll up each tortilla and place side by side in pan.
Take remaining chicken mixture and spread over the top of the enchiladas.
Sprinkle with remaining cheese.
Cover and bake at 350 for approximately 45 minutes.
Uncover and bake for an additional 15 minutes until golden brown.
Let stand for a few minutes before serving.