Green Chile Chicken Enchiladas

This is one of the fastest and easiest enchilada dishes I know how to prepare, especially when I use the Rotisserie Chicken shortcut.  Most of the flavor comes from the onion, green chiles, and cilantro, but I like to add some jalapeno slices on top for a little more kick.

The filling and the sauce are nearly identical.  The filling has the chicken chunks and the sauce has some milk.  I find that each enchilada needs about two tablespoons of filling.

This is the arrangement that worked best for us.  Just make sure that you have one flat layer that fills whatever pan that you choose.  I don't care what the recipe says, be sure to use enough cheese to really cover the enchiladas and sprinkle a bit of chopped cilantro to add some color.  We finished cooking the dish by broiling it for two minutes so that the cheese was golden, brown and delicious.

• 4 ozs Green Chiles, diced
• 1 Can Condensed Cream of Mushroom (or Chicken) Soup
• 1/2 C Sour Cream
• 1/2 C Green Onions, chopped
• 1/2 tsp Garlic Powder
• 1.5 C Chicken, cooked and cubed
• 1 C Cheddar Cheese
• 14 6" Flour Tortillas
• 1/4 C Milk

1. Preheat oven to 350 degrees.  Grease large baking dish.
2. Mix Green Chiles, Mushroom Soup, Sour Cream, Green Onions, and Garlic Powder in a medium bowl.
3. Put 1/4 of mixture into large bowl.  Add Chicken and 1/2 of Cheese and stir to mix.
4. Roll chicken mixture into each tortilla, about 2 Tbsp per.  Arrange in baking dish in flat layer.
5. Add Milk to remaining mixture in medium bowl and stir to mix.  Pour over top of enchiladas and spread remaining cheese over top.
6. Bake for approximately 30 minutes, until cheese is GBD and bubbly.