Baker Family Recipe for Enchiladas

My Brother, Mom and I came up with this recipe for Enchiladas years ago.

It is a family favorite and they are by far the best I have ever had.

6-8 Chicken Breasts

1 can cream of chicken soup

1 16 oz container Sour cream

1 Pack of Cream cheese

Can of green chilies (as hot or mild as you like)

Can of red medium Mexican salsa (down Mexican aisle in winco)

Cilantro

½ onion

1 bunch green onion

Cheddar cheese or Monterey jack cheese

Green or Red Enchilada sauce (big can and small can)

About 12-15 corn tortillas any size

1. Boil chicken in large pot w/part of the onion, cilantro. Cook until done

2. De-bone chicken put in smaller pot with most of big can enchilada sauce, rest of onion, more cilantro. Let Simmer on low for about an hour. (Stirring occasionally)

3. Take cream cheese, small can of sauce, sour cream, soup, chilies, and some more cilantro, a about a ½ cup of green onions and Puree well. Put in fridge

4. Grate about 2 cups of cheddar cheese and save in bowl for later

5. While chicken is finishing up… take out corn tortillas…. Put a tablespoon of oil in a frying pan. Place tortilla in pan and fry till soft on both sides.

6. As the tortillas come off the fry pan, take a small cut of cheese and place in middle, take a small scoop of chicken mixture and place in side. Roll and set in baking dish.

7. When finished with this step… take mixture from fridge and pour over the top, gently smoothing it out to cover evenly. Sprinkle cheese on top and sprinkle onions lightly over all for decoration.

Cook at 350 for about a 45 minutes.