Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.

Green Chile Enchilada Casserole

Another great one from the kitchen of Jean McGee
Brown 1 lb Ground Beef in a large skillet
Add chopped onion and cook until tender
Then add and mix thoroughly:
1 can green chile (or equivalent amount of frozen)
2 cans cream of chicken soup
1 can milk

Layer in a medium casserole dish:
Meat Mixture
Corn Tortillas (Torn into pieces)
Meat Mixture
Grated Cheddar Cheese (or colby or co-jack)
Repeat

Bake at 350 for 30-40 minutes until heated through.

Top it with sour cream, lettuce, and tomato.

I think I'll make this for the football potluck!

Cheese Enchiladas with Red Sauce

Recipe taken from The Food Nanny Rescues Dinner

2 Tbls butter
1/3 cup chopped onion
1/2 cup choppped green bell pepper
2 cups tomato juice, divided
2 Tbls flour
1 Tbls chili powder
1/2 tsp coarse salt
1 (10 ounce) can mild or medium enchilada sauce
2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
12 corn tortillas
3 cups shredded cheddar cheese
1 (2.25 ounce) can sliced black olives, drained (optional)
2 cups chopped iceberg lettuce
sour cream

1. Melt butter in a small saucepan over medium heat. Add onion and bell pepper and cook and stir until soft.
2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
3. Pour the puree into the pan and whisk in the flour, chili powder, and the salt. Cook, stirring, until slightly thickened, over medium-high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
4. Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
5. When the sauce is ready, remove the cinnamon sticks (if using) and , with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortillas to the cookie sheet.
6. Heat the oven to 350. Working on the cookie sheet, place 3 tbls of cheese down the middle of one tortilla and roll it up. Place the seam side down in a 9x13 inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minute.
7. Serve with the lettuce and sour cream.

We aren't usually huge fans of meatless dinners at my house but, this recipe is so good! I love the cinnamon in the sauce, it just sweetens it up a bit. I actually use flour tortillas instead of corn, just a personal thing. I also heat the tortilla, dip it in the sauce, add the cheese, roll it and place it in the dish as I go! Enjoy! I love it, I wish I was making it for dinner!