"Mom's" Chicken Enchiladas

Mmmm!

Wondering about that title? Hehe. :)

Being 38 weeks pregnant, I've not really had a lot of cravings throughout this entire pregnancy. Tonight, I decided I really wanted chicken enchiladas. I always like the ones my mom makes, but I also like the ones Robert's mom makes. We texted both moms for their recipes, and when we compared them, they were nearly identical!

We did have to make a quick trip to the grocery store to get a few things for the enchiladas, as some of our usual stock in the pantry is low (green chiles, tortillas, etc.)

Anyway, here is the recipe! Enjoy!

Ingredients:

• 1 can cream of chicken or cream of celery soup
• 1/2 c. sour cream (you can add more if you want)
• 2 tbsp. butter
• 1/2 cup chopped onion (any variety of onion, we used a yellow one)
• 1 tsp. chili powder
• 2 c. diced cooked chicken (we shredded ours, because I won't eat it otherwise!)
• 1 can chopped green chiles, drained
• tortillas (flour is best)
• shredded cheese (we used about 2 heaping cups)

  

  Monterrey Jack + medium cheddar

Directions: 

• Preheat oven to 375 degrees Fahrenheit.
• In a small bowl, stir together soup & sour cream until smooth. 
  
• In 2 qt. saucepan, melt butter. Cook onion & chili powder in that until the onion is tender.
  
  
  
  
  
  
  
  
  
  
  
  
  
• Add chicken, drained can chiles, 1/4 c. soup mixture. 
  
  
  
  
• Put mixture inside tortillas, roll up, pour rest of filling over top. 
  
• Bake for 20-25 mins. covered w/ foil.
• Take foil off, sprinkle cheese and cook until cheese is melted.

  

  "Why you taste so good on e'ryting?!" Hehe

  
  

  

  Simple dinner! Delicious! 

  
  

  
  

Thanks, moms, for contributing to our dinner tonight! We love you!