In honor of a belated Mother’s Day, I bring you my Mom’s chicken enchiladas.
1 lb boneless skinless chicken breast
2 cans cream of chicken soup
About 1 cup of sour cream (you can add 1/2 cup more if you like sour cream!)
1 package of montery jack cheese (you can buy pre-shredded, or get a block and grate it!)
1 package of sharp cheddar cheese (you can buy pre-shredded, or get a block and grate it!)
1 can of green chilies (optional)
1 can of chopped olives (optional)
1/4 cup of chopped green onions
1 to 2 packages of flour tortillas
Preheat oven to 350 degrees.
Poach chicken on a low boil until cooked completely (around 25 minutes for defrosted chicken, about 40 minutes for frozen chicken). After chicken is poached and cooled shred chicken into bite size pieces. Set aside about a third each of the cheddar and monterey jack cheese. In a seperate bowl mix together the sour cream, cream of chicken soup, remaining cheddar and monterey jack cheese, and green onions. Remove 1 and 1/2 cups of the sour cream mixture and set aside. Add shredded chicken to remaining sour cream mixture (*Tip: mix the chicken a bit at a time until it looks consistent with the sour cream mixture but not dried out, I don’t always add all the chicken). Cook tortillas on a griddle, roll about four-five tablespoons of mixture per tortilla. Place filled tortillas in a 9X13 pan. Spread the set aside sour cream mixture on top of the tortillas and top with the set aside cheese. Cook for 30 minutes until bubbly and cheese is starting to brown. Top with optional green chilies, olives, and extra green onions.
Extra Tips: This is a great make ahead dish. It can be frozen for about a month and can be made a day ahead if refrigerated. The entire recipe makes quite a bit, so I occasionally make half and then freeze half. If you are cooking it frozen cook for at least 40 minutes covered in foil, and then another 20-30 uncovered. If refrigerated cook for 30 minutes covered and 15-20 minutes uncovered.