Oh my heavens...this is my favorite meal--hands down. I've made it twice now in the last month or so (I'd never made these before). And of course, it's sooooo not the healthiest of meals! I served it with Mexican rice (courtesy of Rice a Roni) and refried beans (a can of Old El Paso with green chiles stirred in). Oh great...thinking about it has made me hungry again!
The recipe was "inspired" by a few different posters in the food Blogosphere, and their recipes can be found here: Two Picky Eaters, What Did You Eat, and two versions from The Cookbook Junkie (scroll to recipes--I couldn't figure out how to get individual posts there). So thanks for the ideas!
The recipe was "inspired" by a few different posters in the food Blogosphere, and their recipes can be found here: Two Picky Eaters, What Did You Eat, and two versions from The Cookbook Junkie (scroll to recipes--I couldn't figure out how to get individual posts there). So thanks for the ideas!
Chicken Enchiladas(Inspired by multiple food blogs)
1 pkg 10" flour tortillas (Qty 10)
3lb bag frozen chicken breasts
2 cans (10.5 oz ea)cream of chicken soup
16-24oz. sour cream (depending on how gooey you want the filling!)
3 bags (8 oz each) shredded colby/jack cheese
3-4 cans (4 oz each) chopped green chiles
1 can (28 oz) red enchilada sauce
1 can (10 oz) green enchilada sauce
Garlic powder, to taste
Preheat oven to 350 degrees. Bake or grill chicken breasts, seasoning heavily with garlic powder. Let chicken breasts cool, then shred them into desired size pieces.
In a large mixing bowl, combine cream of chicken soup, sour cream, 2 bags of shredded cheese, and green chiles. At this point I recommend tasting the mixture--seriously--too little garlic powder and it will only taste like cream of chicken soup. Boring and Ew. Add extra garlic powder if desired.
Line 2 baking sheets with tin foil and pour 1/2 can red enchilada sauce over each, turning the to coat the bottoms. Lay a tortilla flat on a plate and fill it with 3/4c-1c mixture. Roll or fold tortilla (everyone has their desired method--I tuck the sides in as I roll) and place on foiled pan, seam side down. Repeat until you run out of filling.
Pour can of green enchilada sauce over enchiladas, dividing of course between the two pans. Sprinkle enchiladas with remaining bag of cheese. Cover pans loosely with foil and bake for 25-40 minutes--until topping cheese is melted and the enchilada filling seems melted (it's a judgment thing, really). 
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