Let's face it, this is grub food. It's not fancy, it's not complex (and it didn't photograph very well). But it's a great recipe that can be quickly put together that will fill up the hungry bellies in your family.
Creamy Chicken Enchiladas
Note* This recipe calls for 4 cups of cooked chicken. I usually use 3 large chicken breasts (about 1 3/4 lb.), which I season with salt and pepper and then poach in about 2 cups of water in a large skillet (covered) for about 20 minutes over medium heat, turning once halfway through the cooking (first I bring the water and seasoned chicken to a simmer over medium high heat). You could also use leftover chicken from another recipe or even leftover turkey.
10 flour tortillas
4 c. coarsely chopped chicken
1 can cream of chicken soup
1 (7 oz.) can chopped green chiles
4 oz. softened cream cheese
1/2 c. plus 1 c. sour cream
8 oz. (2 c.) package shredded mexican cheese blend
Salsa, for serving (optional)
1. Move oven rack to the middle position and preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray, set aside.
2. In a large bowl mix together soup, chiles (I don't bother draining the chiles), cream cheese and 1/2 c. sour cream. Mix in the chopped chicken. Using a half cup measure, portion out the filling between the tortillas. Roll up and place seam-side down in the baking dish.
3. In a medium bowl, mix together remaining 1 c. sour cream and the cheese. Evenly spread this over the enchiladas. Bake, uncovered 30-35 minutes, or until bubbly and slightly browned. Sometimes I will put the casserole under the broiler for a couple minutes to brown the top a little more. (Careful if using a pyrex pan under the broiler.)