Kari's Chicken Enchiladas

Chicken Enchilada's are kind of a funny thing. Somehow, Cream of Chicken soup became a standard in most recipes. My husband and I have been striving to make things from scratch and this is one of my favorite recipes to make from scratch. I started with the El Torito Chicken Enchilada recipe and adapted it.

We have made everything from scratch in the recipe EXCEPT the tortillas. I haven't attempted those yet. But I'm going to tell you the basic way to do it and IF you want directions on some of the other items I can tell you.

Ingredients:

Whole chicken

1 large can green Enchilada Sauce (can be made from scratch)

1 large container, sour cream (can be made from scratch)

20-30 small flour tortillas

1-lb. Monterrey jack or pepper jack cheese, grated

--Cook a whole, but cut up chicken in a crockpot. (It is cut up mainly so it will fit.) This takes 6-8 hours. I usually do this overnight and then let the chicken cool down in the morning, so by mid-morning I am making the enchiladas.

Shred and debone the chicken. (Chicken bones may be saved for homemade chicken broth.) Put shredded chicken in a bowl. Set aside.

Mix entire can of green enchilada sauce and entire container of sour cream together. Mix a little of the mixture in the shredded chicken, until chicken is moistened.

Spray 9x13 inch pan with cooking spray and put about 1/2 cup of the sauce mixture on the bottom of the pan and spread around.

Then you start putting together the enchiladas. Take a tortilla, place a large spoonful in the center of the tortilla and sprinkle with a small portion of cheese. Roll and set in the pan. Repeat this until you have filled the pan. I usually keep going until I run out of chicken. This fills up usually a small pan in addition to the 9x13. It depends on the size of the chicken you start with.

Divide the sauce up between the two pans (if you did that) and cover the top of the enchiladas. Then spread the remaining cheese over the top of them. You will end of with a mountain of cheese and sauce on the top, but that is what you want. TRUST ME.

You can freeze this, stick it in the fridge or just put it directly in the oven. Cook at 350 degrees for 30-40 minutes. Or until cheese and sauce is bubbly.

Serve with refried beans and Matt's salsa.