Michael's Enchiladas

Are the enchiladas real? They are! My family makes them, and I hope you enjoy them too.

Michael's Green Enchiladas

"Trish says they're even better the next day."

Ingredients

• 2–3 cups cooked chicken, shredded
• 1 can (10 oz) green enchilada sauce
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 can diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 10–12 corn tortillas
• Cooking spray or a little oil

Directions

• Preheat oven to 350°F.
• In a large bowl, combine:
• Chicken
• Green enchilada sauce
• Cream of chicken soup
• Sour cream
• Green chiles
• 1 cup Monterey Jack cheese

Warm the tortillas so they roll easily. Fill each tortilla with the chicken mixture and place seam-side down in a lightly greased 9×13 baking dish. Spoon any remaining sauce mixture over the top. Sprinkle with the remaining Monterey Jack and cheddar cheese. Bake for 25–30 minutes, until hot and bubbly. Let stand for about 5 minutes before serving.

Serving Suggestion

Serve with:
Spanish rice
Ranch-style beans (with sweet relish, of course!)
Tortilla chips and salsa

Best served with family, a little laughter, and somebody who steals the last tortilla chip.
Michael insists on more cheese. Trish insists he’s already used too much.