Mom's Chicken Enchiladas

Mom made these for us Christmas day, 2021. They are so good. Here's how she makes them. Very easy.

Course Main Course

Keyword Mile-High

Servings 6

1 cup onion, chopped
2 tbsp oil
2 cans cream of chicken soup
1 cup sour cream
14 oz diced roasted green chiles (adjust according to taste and hotness of chiles)
1-1/2 cups cooked chicken, chopped
2 cups grated cheddar cheese (Mom uses sharp)
18 corn tortillas

Instead of green chiles, use a cup or two of green chile sauce or red chile sauce

Saute the onions in the oil.
Mix the sauteed onions with the soup, sour cream, chiles (or chile sauce), and chicken to make filling.
Spoon some filling and cheese into a tortilla.
Roll and put into greased shallow baking dish.
Repeat with remaining tortillas. (Gauge to use up most of the filling and cheese but save some to spoon on top.)
Top with the remainder of the filling and cheese.
Optional: Pour some green chile sauce over the top.
Bake 20 to 30 minutes at 350 degrees -- till hot and bubbly.
Serve with pinto beans and/or black beans. You can used canned or make the beans yourself the way Mom makes them.