Chicken & Green Chile Enchiladas

Yep, had Mexican two nights in a row and loved every minute of it. Minus pizza, this is the other food I could inhale many nights in a row.

I even made a big batch of my baja fresh salsa to go along with them. Some how yesterday I didn't get the memo about the farmer's market not happening...so I have ubber baked goods, salsas and dips to get rid of.

Thankfully, I gave a good sack full to our neighbor/babysitter, and I'm also taking a good chuck to my girlfriend today I am meeting for lunch. Her husband, along with their two young daughters recently lost EVERYTHING (house, car, belongings) to the flood of one of our local rivers.

It's devastating. I have a few boxes of clothes and other essentials to give her, and of course I'm sure they'll enjoy the home baked treats!

So, on to this meal. I'm pretty sure I've featured it before, but this time no work was involved as I made a batch of these up about a week ago and froze them into two containers. Two meals, no work last night = happy house.

Chicken & Green Chile Enchiladas

2 chicken breasts, cubed

1 can diced green chilies

1 small onion, diced

2 c. shredded cheddar

8 oz. sour cream

1 can low sodium cream of chicken soup

tortillas

In a large skillet cook chicken breasts, onion and green chilies on medium high heat. Once chicken is cooked through and ingredients have come together, add in 1 c. of the shredded cheese. Spray two 8x8 casserole dishes or one 9x13 pan.

Mix together sour cream and soup. Spread some on the bottom of each pan. Take tortilla, fill with chicken mixture, roll and place seam side down in pan. Continue until all of the chicken mixture is used up. Spread remaining sour cream/soup mixture on top of enchiladas.

Bake at 375 degrees for 30 minutes, adding cheese last 5 minutes to melt. Serve with additional sour cream, salsa, lettuce, etc.

The only disappointing thing about this meal is that there are no leftovers.