So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol
1 bag medium flour tortillas
1 large can green enchilada sauce
1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)
1 Costco rotisserie chicken
1 large bag shredded Monterey Jack cheese
--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients.
Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.
Bake in over at 350 degrees for 30 minutes.
Serve with refried beans and salsa.
