Chicken Enchiladas
3 bone in chicken breast
2 stalks of celery chopped
1 can cream of mushroom soup.......I use low sodium
1 cup shredded monterray jack cheese
1 small can chopped green chilis
4 green onions chopped
1/4 teaspoon cumin
1 1/2 cup sour cream.....I use low fat
Flour tortillas
salt and pepper
Salt and Pepper chicken breast place in a large pot with enough water to cover and chopped celery. Boil until tender. Remove chicken alow it to cool enough to remove bones and chop, set aside.
Preheat oven to 350 degrees.
Mix cream of mushroom soup, chillis, onions, cumin, sour cream and 3/4 cup cheese.
In a 9 x 13 baking dish spread a little of the soup mixture in the bottom.
In a skillet warm the flour tortillas and place chopped chicken down the center of tortilla. Roll the tortilla and place on top of the soup mixture in baking dish seam side down. Continue until dish is full.
Spread the remaining soup mixture over the top of tortillas and sprinkle top with remaining cheese. If you like extra cheese that's o.k. too!
Bake in 350 degree oven for 20 to 25 min. until cheese has melted and it bubbles in the middle.
Serve hot with a dollop of sour cream, guacamole and chopped tomatoes and chopped fresh cilantro.
Remember if you don't have one or two ingredients you can substitute. For instance last night I made this recipe and I didn't have green chilis and cream of mushroom soup. I substituted cream of celery soup and 1/2 a can of rotel tomatoes. Turned out great. This is a good recipe for a crowd and you can make them ahead and bake just before you are ready to serve.
