Ingredients:
1 can cream of mushroom soup
1 cup (or more) sour cream
1/2 can (use your soup can) or less milk (use this if you don't have chicken juice to add to your sauce)
1 medium onion, diced
1 small can chopped green chiles
1 can chicken chunks (save juice) or 1 lb. cooked, cubed or shredded chicken (I'm a little skimpy lately and can get by with ~1 cup shredded chicken for 8 enchiladas and we haven't missed anything)
1 lb. cheddar cheese, grated
8 flour tortillas
Directions:
Mix soup, sour cream and chicken juice (or milk). Spread enough of this mixture to cover bottom of 9x13" casserole dish. Inside each tortilla, layer some chicken, a little onion, chiles, and cheese. Roll and place seam side down in dish. Cover tortillas with remaining sauce and sprinkle with cheese. Bake at 350° for about 30 minutes, until cheese is melted and sauce is bubbly. Garnish with shredded lettuce, chopped tomato and salsa.
Notes:
This is one of my very favorite comfort food meals of all time. And my mom must have known that since she made them for me while she was here helping after Callie was born. I just love them (and her) so! Very quick to assemble and cook, they make a great weeknight meal. I've also made them on a Saturday night and kept them in the fridge uncooked till Sunday afternoon when I didn't feel like "cooking". Leftovers (if you have any) are the best! Oh! And any other meat can be used in place of the chicken - we used to have these with ground beef or leftover turkey after Thanksgiving.
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