Moms Chicken Enchiladas Adapted From Eating For Life Recipes

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

Steps:

• Preheat oven to 350°F.
• Saute' celery and mushrooms in small amount of oil and drain. Set aside.
• Skin chicken and cook. Let cool and then chop into bite size pieces.
• Place chicken in large mixing bowl.
• To chicken, add the onions, celery, mushrooms and diced green chilies.
• Add a little less than 1/2 the cheese to the chicken mixture.
• Mix the soup with the container of sour cream plus 1 c milk to thin it.
• Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready.
• Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides.
• Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
• When they are all ready you can begin to fill them.
• Use a 9X13 casserole.
• Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
• In the center of each tortilla place a spoon full of filling.
• Fold over to middle as you roll to a tight tortilla.
• Place seam side down in casserole and continue to fill each tortilla.
• When they are all filled and in casserole, cover with the the remaining sauce and cheese.
• Bake 30-35 minutes until cheese is melted and they are bubbly hot.
• Let stand a few minutes after they come out of the oven.