He has since requested them on a regular basis. Since they are so easy to make, I never mind whipping them up. (warning, they are not the least bit healthy/low fat)
Since I don’t use a recipe I’ll do my best to step you through it. Some of the things I don’t measure so use your own judgment.
In large stir fry or sauce pan, saute a chopped purple onion, teaspoon chopped garlic, chopped cilantro (I usually use the entire bunch without stems) and 3/4 stick butter. (Sometimes if I have it, I'll add the store bought pice de gallo in addition to the onions and cilantro) After about 5 min, add 1 can cream of onion, 1 can cream of mushroom, 1 small can chopped green chilies, 10 oz sour cream, and grated cheddar (about 1 cp, maybe more). Stir everything together until looks soupy. If too thick add a little chicken broth. Season with salt/pepper or garlic salt (optional).
In separate mixing bowl, open and drain 2 cans white meat chicken breast (next to the tuna in store), break up chicken for a shredded consistency. Pour in 1/3 of your sauce/soup mixture into chicken. Mix. Spoon mixture into flour or corn tortillas, roll and place into “PAM sprayed” 9x13 casserole dish (usually makes 10-12 enchiladas).
Pour remaining sauce over enchiladas, cover with grated cheese, bake on 350 for 35 min.
These are seriously so good and really hard to mess up. If you like cilantro, you will love them. If you don't care for it, don't add it and you'll have yourself some really tasty sour cream enchiladas!
Enjoy!
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