40 Recipe Challenge, Part 9: Chicken Enchiladas

Last night I decided to do some Mexican for Cinco de Mayo, and figured it would be a good opportunity to do a recipe I hadn’t had before. I pulled out my grandmother’s recipe for chicken enchiladas, which I’ll share with the rest of you. Because the process for making these was a little rushed, I didn’t take any pictures. You’ll just have to use your imagination…

Also, the measurements are almost nonexistent. Use your best judgment.

What you’ll need:
1.5lb chicken breasts
1 onion, minced
Cumin
Garlic powder
Salt
Pepper
Chili Powder
8oz shredded cheese (cheddar or taco blend works well)
Approximately 20 corn tortillas
1 can of green chiles, diced
2 cans of cream of chicken soup (or 1 large family size can)
8oz sour cream

Begin by cooking and shredding the chicken with a fork. I just boiled the chicken on the stove, but you could get fancy and grill it.
Put the shredded chicken in a large mixing bowl and add the garlic powder, cumin, salt, pepper, chili powder, onion, and cheese. Stir it all together until it’s well-blended.

Heat a small frying pan and lightly grease one side of a tortilla. Fry the tortilla for a few minutes on each side until it’s warm and soft. Fill the tortilla with the chicken mixture, wrap, and place in a greased baking dish. Repeat until you’re either out of tortillas or chicken.

In a separate mixing bowl, combine the cream of chicken soup, sour cream, and green chiles. Spoon the sauce on top of the enchiladas.

Bake at 350 degrees for approximately 35 minutes. Top with salsa, if desired, and serve. Enjoy!