Easy White Chicken Enchiladas
from my friends Deana & Missy (with my two cents, of course!)
2 cans cream of chicken soup (Healthy Valley makes an organic, gluten free one!)
1/2 soup can whole milk
2 cans diced green chillies
1 large sweet yellow onion diced
1 16oz container sour cream
3 cups shredded chicken (recipe below)
16 oz monterey jack cheese with jalapenos shredded
Kosher salt and cracked pepper
package of corn tortillas (GF) or flour tortillas
1 bunch fresh cilantro, stemmed removed, rough chop (about 1 cup)
Preheat oven to 350 degrees.
Mix together soup, milk, 1 & 1/2 cans green chillies (reserve 1/2 can for topping), diced onion, sour cream, shredded chicken, 3/4 of the shredded monterey jack cheese (reserve 1/4 of cheese for topping), and salt & pepper to taste in a large mixing bowl.
Grease a baking dish with non-stick cooking spray. Spread 1/2 cup of the soup/chicken mixture across the bottom of the baking dish.
Keep corn and/ or flour tortillas covered with a damp paper towel during next step to prevent drying out.
Take one tortilla and fill with about 1/4 cup of the chicken/ soup mixture. Roll up tortilla like a burrito and place seam side down in baking dish. Repeat rolling tortillas until dish is full, reserving 1/4 of mixture for the topping. Cover top of enchiladas with remaining soup/chicken mixture, sprinkle with remaining monterey jack cheese and green chillies (down the middle).
Bake 20 minutes. Serve and sprinkle with fresh cilantro. Serve with fresh avocado and tomato slices on the side or your favorite version of black beans and rice.
4 bonelss skinless chicken breasts
16 oz chicken broth (I use 1 whole boxed carton, but cans are fine too.)
5 cloves garlic, minced (Mince it yourself, or to save time, use jarred garlic.)
1 small onion, diced
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 pinch cayenne pepper
Combine all ingredients into a large pot and bring to a boil. Once boiling reduce heat to medium and cook for 20 minutes. Remove chicken and place on a cutting board to cool. Shred chicken with a fork. (You can reserve broth for other recipes such a chicken noodle soup.)