Chicken Enchiladas

Ingredients

2-3 Chicken Breasts, shredded

1 Can Green Enchilada Sauce

1 Can Diced Green Chilis 

2 cups Shredded Mozzarella Cheese

1/2 Box Cream Cheese

1 Can Cream of Mushroom Soup

1 Cup Milk

1/4 Cup Sour Cream

10 Small Tortillas

Directions

Mix chicken, 1/2 can of chilis, 1/2 can enchilada sauce, cream cheese and 1 cup of cheese in a bowl. Use this to fill the tortillas and line them in a baking dish. Mix cream of mushroom soup, milk, sour cream, the remaining chilis and enchilada sauce (to taste). Add more/less milk to sauce to adjust sauce thickness. Bake until bubbly at 350 degrees. Add remaining cheese to top after removing from the oven. Serve with diced tomatoes and lettuce.

Number of Servings: 10

Tortillas

I LOVE this recipe. I have tried a few different recipes for tortillas and they never turn out right. I got this recipe from a friend in Ann Arbor. They turn out perfect if you put the dough in the refrigerator for a while before cooking them. Lately I have been making a lot of dough and putting it in the fridge. Whenever we need tortillas I just use some of the dough and put the rest in back in the fridge. Here is the recipe.

Servings: 32

5 cups flour (1/2 whole wheat if you want)
1/3 cup shortening
1 tsp. salt
1 tsp. baking powder
2 cups water

Combine everything except the water. Knead together with hands or beaters until well mixed. Add about 2 cups warm water until dough sticks together and will not stick to hands. Divide into egg size balls, roll out, throw to stretch. Cook in cast iron or heavy aluminum dry pan, hot and quick. Do not over cook.

For (15) tortillas use:
3 cups flour
3 Tbsp. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 cup water