While I can't claim "best enchiladas in the world" (because I haven't tried all the enchiladas in the world...j/k) I can only say that they are my personal favorite homemade enchiladas. These are a definite staple in our home and I hope you enjoy them as well!
6 chicken breasts or two cans chicken (I use Costco's for when I'm rushed and they are delicious!)
10 large flour tortillas
1/2 c. sour cream
1/2 c. cream of chicken soup
1 c. your favorite green enchilada sauce
1 tsp. chili powder
1/2 tsp. garlic powder
1 bunch green onions
**This recipe is SUPER adaptable. I always make it differently, depending on how much I want to make. I usually start by cooking the chicken and then I add everything else to the bowl until the chicken is well coated, but not drowning in sauce. The above recipe makes ten enchiladas!
Cook chicken (if not using canned). Shred chicken or chop into small cubes and toss into large bowl. Add sour cream, soup, enchilada sauce, spices and chopped green onions. Combine mixture and taste to make sure you don't need any more of something. If you would like a milder taste, add more sour cream or soup, if you like a spicier taste add more enchilada sauce and chili powder.
Grease a 9x13 inch glass baking dish and preheat oven to 350. Fold a tortilla in your hand and spread a large scoop or two of chicken mixture into the center of tortilla. Add cheese on top of the chicken mixture, roll tortilla and add to pan. Repeat until mixture is almost gone. After all tortillas are rolled, take a spatula and spread the remaining mixture over the pan of enchiladas. Sprinkle with remaining cheese (to taste) and bake for 20 minutes or until heated through and cheese is melted!
If you use cans or leftover chicken that's already cooked, this meal literally takes 30 minutes from start to finish, including cooking time! It is the perfect weeknight meal, and I guarantee your family will love it.
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