This was one of those things I tried on a whim and we liked it. I was even brave enough to take them to a friend and she approved! That's when I know a recipe is worthy of sharing. :-D
And for those of you who don't know, "verde" means "green" in Spanish...so yes, the sauce is GREEN! It's made with green chiles and OH SO YUMMY! Makes me remember my days in California, where it was a normal occurrence for us to have salsa verde.
2 large chicken breasts cooked and cut up or pulled apart
¾ cup sour cream
1 can cream of chicken soup
1 small can chopped green chiles (mild)
8-10 flour tortillas
1 can Old El Paso Verde enchilada sauce (not sure the exact name of it—but it’s definitely got “verde” in the name), mild
1 to 1 ½ cup shredded cheese (cheddar or Monterey Jack)
Fill and roll the enchiladas with the chicken mixture. Pour just enough sauce in a greased 9x13 pan to thinly coat the bottom. Place enchiladas in pan. Pour sauce over them and sprinkle cheese on top. Bake at 350 for 20-30 minutes until hot and bubbly.
We prefer the flour tortillas but you can use corn if you want (I think you have to fry them for a short time in oil so they don't get too soggy). Flour are just simpler and we really like them better (and hey, less fat than frying corn tortillas!). We also like them on the crunchy side so if you like them softer, bake for 20 minutes. I usually do 30.