The Cookbook

Chicken Enchiladas
Jude

Boil your chicken pieces in chicken stock or boullion. Remove chicken and debone. Coursely chop chicken into bite sized pieces.

In a separate pot, take a little oil and add in some chopped onion, diced jalapeno. Stir it til the get sort of opaque and are are a little tender. You can also add some bell pepper at this point.

Add 1 can undiluted cream of chicken soup, can of rotel tomatoes and about a 1/2 a container of sour cream, plus some water. Stir it all up and heat. It should be the consistence of pretty thick soup. Salt and pepper to taste.

Spray a bit of Pam on your baking dish. Spread a thin layer of the soupy mixture to keep the tortillas from sticking to the bottom.. then a layer of corn tortillas. Now layer the chicken, more sauce and some cheese. I use monterrey jack. Queso blanco would work, too, but I haven't tried that yet. Add another layer of tortillas and repeat til you are out of stuff. Finish off the top layer with tortillas, some sauce and cheese. Bake at 350 til it's all hot and bubbly and the cheese is ever so slightly turning brown.

You can garnish with black olives, sour cream and chopped green onions if you like after it's baked.

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