The first time I ate this was the night before my hubby and I entered the MTC (Missionary Training Center) in Provo, Utah to begin our 18-month mission on the dairy/farm in Elberta, Utah for the Church of Jesus Christ of Latter-day Saints in 2005. We stayed the night with our daughter-in-law's (Melanie) parents, Rick & Pam Holmes who live near there. I instantly loved it and have made it many many times since then, enjoying it just as much each time.
Pam nicely rolled the ingredients into amazing little enchiladas, but being extremely lazy, I cut all the tortillas into six pieces and mix them all together then pour the whole lot into the baking dish... easy peasy!!
The ingredients listed here are what Pam used, but I'm giving you the way I make it as far as the quantities I use. Hers were slightly different. I hope you like this as much as I do...
Thanks, Pam! Love it... Love YOU!
Green Chili Chicken Enchiladas
2 - 12.5 oz. cans chicken
16 oz. sour cream
1 bunch green onions, chopped**
2 cans cream of chicken soup**
3 cups grated cheese, divided
2 - 4-oz. cans diced green chilies
3/4 cup sliced black olives
1 small can sliced mushrooms**
16-18 corn tortillas, cut or torn into pieces
Combine all ingredients except 1 cup cheese, reserving it for top. Pour into 9x13 baking dish that has been sprayed with cooking spray. Top with reserved cheese. Bake @ 350 degrees for 30-45 minutes, until heated through and cheese is bubbling.
**Mushrooms aren't necessary, but canned are best if you decide to use them. You can substitute one can cream of mushroom soup for one of the cans of chicken soup if you'd prefer. Either tastes great!!
Also, other types of onions are ok, too, if you don't have green onions on hand.
Also, other types of onions are ok, too, if you don't have green onions on hand.
A little milk added to the mix before putting in baking dish adds a little more sauce to the casserole.
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