Every year on my birthday Mom would ask what I wanted for dinner and every year I said “Creamy Chicken Enchiladas” (except one year I said chicken & dumplings – learned my lesson). The ingredients sound a little odd but it’s good, trust me. If you make anything I post here, let it be this!

Ingredients:

• 1 can Cream Of Chicken condensed soup (do not use the one “with herbs”)
• 1/2 c sour cream
• 1/4 c water
• 12 taco-sized flour tortillas
• 3 boneless skinless chicken breasts, boiled and cooked through
• 1 small can diced green chiles (very important)
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 c shredded Monterey Jack
• 1 tbsp salsa (optional)
• cayenne pepper to taste (for heat)
• salt to taste

Directions:

1. Preheat oven to 350 degrees
2. Empty soup into medium sized bowl and combine with water, sour cream, a pinch of cayenne, salsa, and a spoonful of green chiles. Add enough of this to coat the bottom of the casserole dish
3. Use two forks to shred the chicken and put into medium saucepan along with cumin, salt, chili powder, cayenne pepper and the rest of the green chiles, heat on low for a few minutes and stir it all together
4. Place a bit of cheese on a tortilla down in a line, and top with the chicken mixture
5. Roll up leaving the ends open and place into casserole dish, seam side down. (If you use bigger tortillas, just wrap like you would a normal burrito)
6. Once dish is full, cover with the soup mixture, then top with the rest of your cheese
7. Cover with foil and bake for 30 minutes or until bubbly

You can also add rinsed black beans to the chicken mixture or top them off with chopped green onions or black olives before baking. Serve with refried beans!