I was sure this recipe would be here somewhere, but I’m not seeing it. I got it from a US Army wife when I lived in Germany. That’s another story. I shared it with my family, and now my nephew makes it for his family – so it must be good, right?
1 chicken, or 4-6 boneless, skinless chicken breasts
If you need some chicken broth, cover a whole chicken with water in a deep pot, add a bay leaf and a bouillon cube or two, bring to a boil, then reduce the heat and simmer until the chicken falls off the bone. Remove the chicken from the pot, and when it is cool enough to handle, remove skin and bones, shredding the meat into a bowl.
Or cook some boneless skinless chicken breasts in the microwave and shred them if you’re in a hurry and don’t want to mess with the bones and stuff.
In a separate bowl from the shredded chicken, combine:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped green chiles
1 chopped onion (optional)
1 c sour cream or plain yogurt
Cumin (I use quite a bit, but I really like cumin) to taste
Mix HALF of the soup mixture into the shredded chicken, setting aside the other half for the final step.
Grease/butter/cooking-spray a 9×13 dish, and preheat the oven to 350 degrees.
Open a package of flour tortillas, and separate 8-12 of them (this depends on whether you cooked a whole chicken or just some breasts). On a clean surface, spoon about 1/3 to 1/2 cup of the chicken mixture onto a tortilla, and roll it up. Place the enchilada seam-side down in the dish, and repeat until you have no more chicken mixture left. Pour bout a cup of water or chicken broth (you can use whatever cooked out of the chicken breasts if you nuked them) around the edges of the dish to prevent the ends of the tortillas from drying out. Spread the reserved soup mixture over everything, and cover with about a cup of shredded cheese (cheddar, co-jack, “Mexican blend” pre-shredded, whatever… probably not Swiss) over the top and loosely cover with foil.
Bake at 350 degrees for about 45 minutes, then remove the foil and continue baking until cheese is golden brown and the enchiladas are bubbly. Remove from the oven and let set 5 minutes before serving. You can garnish with sliced black olives and chopped tomatoes and chopped green onions if you want to make it look pretty for company.
Add a salad, and you have dinner.