ACAPULCO ENCHILADAS

Acapulco Enchiladas image

Provided by Carol Elliott

Time 50m

Number Of Ingredients 13

3 c cooked and shredded chicken
12 flour tortillas
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
8 oz sour cream
1 - 4 oz. can(s) diced green chiles, undrained
2 c shredded monterrey jack cheese
1/2 c diced onions
1-2 clove minced garlic or 1/2 tsp. garlic powder
chicken stock/broth as needed to thin sauce
chopped fresh cilantro to taste
1 can(s) drained and rinsed black beans, optional
salt, pepper to taste; crushed red peppers to taste, optional

Steps:

1. Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
2. In a large bowl combine the chicken, the soups, sour cream, chiles, onion and garlic. Add salt and pepper to taste. (I add 1/2 tsp. crushed red pepper flakes too.) Fold in 1 cup of the cheese. Stir in enough broth to loosen the sauce, but be careful to avoid making it too soupy. The tortillas will absorb a lot of liquid though. Add the beans if desired.
3. At this point you can either roll the enchiladas traditionally with about 1/4 cup sauce in each, or place a layer of 6 tortillas in the dish. Top with half of the sauce, then another layer of 6 tortillas, then the remaining sauce. If you choose to roll them, pour all of the remaining sauce over the enchiladas. Cover with foil.
4. Bake for 30 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. Do not replace the foil. Return to oven and bake until cheese melts. Avoid over-baking as the tortillas can get tough. These are even better the next day!