ChickEnchiladas

I'm getting excited because some wonderful friends are coming to visit later this month!  It has been about a year and a half since we saw them last so I can't wait to catch up.  15 or so years ago Jeri made chicken enchiladas for us for dinner.  She wrote up the recipe for the flour tortillas on one page while reciting the filling/topping directions to me to write on another scrap of paper.  Those treasures are part of my love of cooking. Even after I enter a recipe in my cookbook program on the computer, I hang on to those precious scraps.

When I told Todd when the Vradenburgs would be arriving naturally he yelled, "I love CHICKENS!"  Jon and Jeri's adorable daughter Emma will radomly yell that and then run around the room like a madman.  Alyssa, the older sister, will sometimes join her if she is feeling particularly silly.

When I think of Jon and Jeri I yell (in my head), "I love chicken enchiladas!"  So here is that recipe from a thousand years ago!  My chickenscratch notes leave a lot to be desired, so the assembly directions are simply how I've been doing it for years and not necessarily how Jeri intended.

Jeri's Chicken Enchiladas

4-5 chicken breasts, cubed
1 medium onion, diced
1 lb grated cheddar cheese, divided
1 small can diced green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint half and half
1 cup chicken broth
8 flour tortillas (see Jeri's recipe above or purchase pre-made)
sour cream, optional
hot sauce, optional

Preheat oven to 350 degrees F.  Cook chicken and onions in large skillet over medium high heat until chicken is cooked through.  Drain off excess liquid.  Add 3/4 of the cheese and chiles and stir.

In a bowl combine soups, broth, and half and half until smooth.  Add one cup of this mixture to the chicken mixture and stir to combine.

In 9x13 casserole place one tortilla, spoon approximately 1/8th chicken mixture, roll and slide to one end.  Continue until all tortillas are filled.  If any chicken mixture remains just spoon it into casserole alongside the rolled tortillas. 

Pour remaining sauce mixture over filled tortillas, sprinkle with remaining cream cheese.  Bake for 30 minutes or until cheese bubbles.  Let sit for 10 minutes before serving.  Serve with dollop of sour cream and hot sauce to taste.

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