This is, by far, one of my all-time favorite recipes. I make it all the time, and have for many, many years. My mother got it from a friend at work who brought it to a potluck. It’s not complicated, and doesn’t take much time at all. The easiest way to make it is by using a store-bought rotisserie chicken. But, I also make it a lot when I get chicken hind quarters on sale. When I use hind quarters, I put them in a casserole dish and cover with water, season with garlic, onion and pepper and microwave for about 30 minutes on high. Fully cooked and then there’s lots of yummies to make soup out of.
If you follow the steps, it’s the easiest. In addition to the original recipe, for a little spicy, because there’s nothing spicy in the recipe, I take some jalapeno rings (the kind that comes in a jar) and put it through the food processor and mix it into the sauce. About 10 rings was enough to add just enough bite to it, and we really enjoyed it!
When I make this, I normally double the recipe and put a pan in the freezer for later. Just do everything but bake it, cover tightly, and then thaw before baking. Lasts a couple months in the freezer, and it’s an easy meal for a busy day.
- 2-3 cup chopped cooked chicken (I use hind quarters or a rotisserie chicken)
- 1 cup sautéed onions
- 2 can Cream of Chicken soup
- 1 pint sour cream
- 1 small can chopped green chilies (mild)
- 1 lb grated cheese (less if using sharp)
- 12 large or 18 small soft tortilla shells (I like to make them BIG and STUFFED, so I only use 1/2 this number)
- 4 cloves garlic, minced (or less for taste – this is very strong)
#1 – Combine onions, chicken, chilies, garlic and ¾ of the cheese
#2 – Mix together soup and sour cream. Add 1 cup to the meat mixture
#3 – Fill and roll enchiladas and place in a well-greased 9×13 pan
#4 – Pour remaining #2 mixture on top
#5 – Put remaining cheese on top.
Bake 1 hour at 350 until bubbly