Chicken Enchiladas

I am pulling this one out of my archives to add a picture of it. This enchilada recipe is wonderful and by far my favorite. It is a little bit sweet and generally just has a good flavor overall. If you are looking for something a little bit more spicy, add some cayenne pepper. I have been making this recipe for the (almost) 2 years that Emi and I have been married.

My recipe differs from the original one with the addition of the tomato sauce. I also recommend making more sauce so you can put a significant amount on the bottom, inside, and on top of the enchiladas.

To make this a little less intense, cook the chicken in the crockpot or use leftover chicken. Cooking it in the crockpot makes it much easier to shred and come dinner time all you need to get ready is the sauce.

Chicken Enchiladas
1 T. butter
3 stalks chopped green onion
1 (7 ounce) can diced green chiles
2 (10.75 ounce) can cream of mushroom soup
1 can tomato sauce*
3/4 c. sour cream
4 shredded cooked chicken breasts
1 c. shredding Cheddar cheese, divided
10 flour tortillas
1/4 cup milk
1 tomato for garnish

(*To make it the way it was originally don't add the tomato sauce and it will leave you with just a creamy sauce. Emi and I liked the taste without the tomato, but not as much as with it. The tomato sauce is what gives it a little bit of sweetness.)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium het, melt the butter and saute the green onion until tender (about 3 -4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup, tomato soup, and sour cream. Mix well. Reserve 1/2 of this sauce and set aside. Take 1/4 of sauce and spread on the bottom of the prepared baking dish. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl, combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredding Cheddar cheese. Bake in the preheated oven for 30 - 35 minutes, or until cheese is bubbly.