Chicken Enchiladas (OK...Chicken Enchi-ritos)
What you need:
1-2 Cooked and Shredded Chicken Breasts - I use whatever leftover baked chicken parts that I have already
2 "cans" of creamed condensed soup - I use 1 mushroom and 1 chicken from Pacific
Something to add a little spice, like a few spoonfuls of hot sauce or Rotel
8 oz Sour Cream
1-2 cup of Shredded Cheese - I use Cheddar and Pepper Jack (separated)
12 flour tortillas or 15 corn tortillas
What to do:
Combine the soup, sour cream and your choice of "something spicy" in a bowl to make a sauce. Scoop out 1/3 of the sauce and combine with the chicken in a separate bowl. Coat the bottom of a large casserole dish with a small amount of the sauce. Place a small amount of the chicken mixture in each tortilla and roll it to close. Place the rolled tortillas seam side down into the casserole dish. Pour the remaining sauce on top of the Enchiladas and top with cheese. I put Cheddar Cheese on the kids half and Pepper Jack on the grown-up half. Bake on 350 degrees for 30 minutes, or until heated through.
This recipe makes enough for my family plus a couple of my kids friends. I would count that as serving 5-10 depending on the age.
Can you make is smaller? Yes. I would just use half of the ingredient to feed 2 adults plus one child.