Chicken Enchiladas

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 roasting chicken (whole or cut up)
• 1 onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 jalapeno, chopped
• 2 garlic cloves, chopped (or more!)
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon mexican oregano
• salt and pepper
• 4 cups monterey jack cheese, shredded
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 2/3 cup sour cream or 2/3 cup mayonnaise
• 1 (4 ounce) can diced green chilies
• 1 dozen fajita-size flour tortilla
• 1/4 cup tortilla chips, crushed (optional)

Recipe

• 1 sautee onion, fresh peppers and garlic.
• 2 when translucent and fragrant add chicken and the spices.
• 3 add enough water just to cover.
• 4 bring to a boil and then simmer for approximately 45 minutes.
• 5 remove chicken from mixture and allow to cool, keep liquid at a simmer.
• 6 when chicken is cool remove from bones and return to simmering mixture.
• 7 simmer and reduce liquid, this can take some time-- it increased flavor but, is not necessary.
• 8 if liquid is not reduced remove chicken from broth (can be reserved for great soup).
• 9 add crush tortilla chips to absorb additional liquid and add flavor.
• 10 while chicken is simmering, combine soup, green chilies, mayonnaise or sour cream and cheese.
• 11 place 1/2 of soup mixture in the bottom of a 13x9 inches baking dish.
• 12 place about 1/4 cup of chicken mixture in the center of each tortilla.
• 13 roll up cigar fashion, and place, seam side down, in baking dish (make sure there is a layer of sauce between enchilada and pan to prevent sticking).
• 14 spread remaining soup mixture over top.
• 15 bake at 375°f for 35 to 45 minutes or until bubbly and brown on top.