Mrs. Nelson's Chicken Enchiladas
Recipe I
Ingredients:
1 can mushroom soup
1 can chicken soup
1can chicken broth
1 large onion, finely chopped
2 cups grated cheese
2 cups cooked chicken, cut into small strips
4 oz can mild green chilies( optional)( small can-114 grams)
16 oz sour cream ( approximately 3 small Dutch containers of 125 ml/each)
10-12 flour tortillas
Directions: Mix together soups, onion, cheese, sour cream and chilies. Salt and pepper to taste. Roll strips of chicken in lightly buttered flour tortillas and lay in greased 13x9 inch(33x23cm) baking pan. Secure with toothpicks if needed. Pour soup mixture over all. Bake at 350F (180C) for 30-35 minutes.
Recipe II
Ingredients:
2 cups cooked chicken, cut into small strips
1 cup chopped sautéed onion
2 Tbsp butter
4 oz can mild green chilies
3 Tbsp butter
1/4 cup flour
1 tsp cumin
3/4 tsp salt*
2 +1/2 cups chicken broth(* if using broth, omit salt)
1 cup sour cream
1 +1/2 cups grated cheese
10-12 flour tortillas
Directions: Melt butter in skillet; add flour and cumin. Add broth. Cook until just slightly thick and mixture bubbles. Add chicken, sour cream and green chilies. Spoon mixture into lightly buttered flour tortillas. Line tortillas in a row in a greased 13x9 inch baking pan. Fill around with extra sauce. Sprinkle cheese on top. Bake at 350F for 40 minutes. Cook with foil on for first half, remove foil for last half of the cooking time.