These are one of my favorite meals to make for others- who doesn't love chicken enchiladas with a cheesy, sour cream and green chile sauce? They are easy, fun to make and make a TON!
When I make these enchiladas, I make enough for 3 meals! It is so nice to have frozen homemade dinners ready to pop out and eat on busy nights. This dish makes 12 enchiladas, so you can decide how to divide them up.
Cheesy Green Chile Enchiladas
3-4 chicken breasts, cooked and shredded (I boil mine in water for 15 minutes and shred with the paddle attachment on my Kitchenaid mixer)
1 can cream of chicken soup
1 can chopped green chiles
2 cups shredded cheddar cheese
3/4 cup medium picante sauce
1 cup sour cream
1/4 to 1 cup chicken broth
Preheat oven to 350. Place a little chicken broth in the bottom of casserole dish. You can fill a 13x9 dish or three 8x8 dishes.
In large bowl, mix together cream of chicken soup, green chiles, 1 cup cheddar cheese, picante sauce, and sour cream. Mix together.
Remove about 1/4 of this mixture and set aside.
Add shredded chicken to large bowl of green chile mixture. Fill flour tortillas individually. Roll up tortillas and place seam side down into casserole dish.
Using small bowl of mixure (the 1/4 you set aside), add 1/4 cup chicken broth and mix well. Scoop/Pour over enchiladas.
Top with remaining cheese and bake at 350 for 30 minutes.