This recipe is a spin off a chicken enchilada recipe my Mom made when we were growing up.  It was such a creamy, comforting meal at the end of a school day.  This is one of those meals that evokes warm, happy feelings about home and growing up.  The kind of feelings that I hope my kids have when they’re grown and thinking of their home growing up.

Let’s Get Crafty!
Preheat oven to 375

Stir together until well combined:
1 can cream of chicken soup
1 can fiesta nacho cheese soup
1 cup light sour cream
1/4 cup milk

Combine chicken mixture together:
3 cups cooked, shredded chicken
1 1/2 cups of the soup mixture above
1 can green chiles (we add our green chiles to each of the enchiladas individually and to the top for my husband and I since the kids don’t like it spicy)

Divide chicken among the tortillas:
8 flour tortillas

After rolling each of the enchiladas and placing in the baking dish – pour the remaining soup mixture on top and spread out evenly.  

Sprinkle cheddar cheese on top:
1 cup shredded cheddar cheese (full disclosure – I may have used double this amount today. 😀  )

Cover the baking dish with foil and bake for 45 mins and then check if it’s done.  It should be nice and bubbly.

Thanks for stopping by.  I hope you have a great day.