1 doz. corn tortillas
Oil for frying (I use canola)
Soften tortillas in hot oil. Don't fry crisp. Drain on paper towels and set aside to cool.
2 cans cream of chicken soup
1 15 oz. can green chile enchilada sauce
1 c. sour cream
2 cans or 2 cups shredded cooked chicken
1/8 c. finely chopped green onion
1 can diced green chile
Small amount of diced fresh cilantro
1/4 c. shredded cheese
2-3 large spoons of above sauce
Coarse black pepper to taste
If using canned chicken, drain well and add other ingredients. Spread small amount of sauce in bottom of 9x13 baking dish. Place 2-3 T. filling in each tortilla and roll. Place seam side down in dish. Spread sauce on top. This recipe makes PLENTY of sauce so you may have a little left over. Spread the top with cheese (I prefer Mexican blend) and bake at 350 for 30-45 minutes until bubbly and cheese is melted. You can also make this in layers instead of rolling the enchiladas. Place half the tortillas flat in bottom of dish, spread half chicken filling, half the sauce and top with cheese. Repeat layers and bake.