Cook-Blog-Share: Chicken Enchiladas

we tend to eat mexican food about 3 times a week at our house - quesadillas, chicken tacos, tostadas, white chili or taco soup... the list goes on and on.  i love mexican food. it's easy, its fast, and its basic. so i made these enchiladas on sunday and dan told me they rank higher than roast and mashed potatoes in his book.  the sauce comes from my mother in-law and i believe a fellow teacher at her school told her which cheese to use.  i came up with a chicken mixture we love and there you have it - "the best enchiladas i've ever had", according to kamber! i don't have a written recipe so i will try and be as accurate as possible with amounts but alter it how your family would like it.

Chicken Enchiladas

2 cans (10oz) tomato soup

1 can el pato sauce

12-16 oz muenster cheese, shredded

1 can diced green chilis

2-3 cups shredded chicken

about a dozen corn tortillas (I use white corn)

Whisk together tomato soup and about 3/4 of the el pato sauce. Set aside. Combine chicken and green chilies. Set aside.  Preheat oven and use nonstick spray on a 9x13 pan. Dip a tortilla into sauce mixture, coating both sides. Then place desired amount of chicken mixture (1/4 cup or less?) into the center and sprinkle with cheese. Roll firmly and place edge side down in the pan (after spreading a few spoonfuls of sauce on the bottom). Repeat until chicken and cheese are gone or pan is full. Spread any remaining sauce evenly over the enchiladas and sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbly and edges and browning.  Garnish with shredded lettuce and sour cream.

Notes: These are SO good.You can find the El Pato by the authentic Mexican ingredients (or whatever that isle is called in the grocery store).  It adds flavor to the tomato sauce and is quite spicy.  Experiment with the taste - 1/2 can is probably safe with kids but I always add 3/4.  I buy blocks of muenster cheese when they are on sale.  It might seem like an unusual combination but it's very good! Muenster is a mild cheese that is the perfect texture for enchiladas when melted.  I use chicken that I cook in the crock pot all day, shred, and freeze in bags - it's cheap and easy to use.  After defrosting what I need, I dump the chilies in and stir. Putting together the enchiladas makes a mess but it's worth it.