Cheesy Chicken Enchiladas

This recipe was first posted in conjunction with the Meijer Kraft Cheese bonus/Catalina offer, 3/2/12 and 3/3/12

My family loves this cheesy, moist version of chicken enchiladas.  You can either make it in a 9x13, or split it into two 9x9s.  Bake one pan now, and freeze the other pan for later...or give it away!

Ingredients:

3 pounds (about 4 cups) cooked and diced chicken (breast, thigh, leg, whatever)
1 package flour tortillas (8 large or 10 small)
1 can cream of chicken soup, divided
milk, equal to 1/2 the can of soup
8 oz sour cream
1  16 oz jar salsa (pick your heat), divided
1/4 - 1/2 cup diced onion
8 oz shredded mozzarella cheese, divided
8 oz shredded Cheddar cheese, divided

Directions:

Preheat oven to 350 degrees.  Mix together the chicken, onions, sour cream, 1/2 the can of soup, 1/2 cup of salsa, and 1/2 the cheeses. Divide this mixture between tortillas.  Roll up tortillas and place in a greased 9x13 or two greased 9x9 pans.  Mix remaining soup with 1/2 can of milk and remaining salsa.  Pour this mixture on top of the tortillas.  Cover with remaining cheeses.  Bake, uncovered, for 30 minutes.  Serve with salsa, lettuce, and sour cream for topping.

Options and Tips

• If you want to turn up the heat, add 1/2 can or more of diced green chilies.
• When pouring the sauce over the tortillas, try to get at least a thin covering over every visible part of the tortillas to avoid turning them into tortilla chips when baking.
• If you run out of sauce as you are pouring, just mix equal parts salsa and sour cream and use that to cover the rest of the tortillas.
• Freezes well...thaw on the counter before baking.

This recipe, in its original form, can be found on page 312 of Hull PR Christian School's "Bountiful Blessings" cookbook.  I made a few minor alterations to the ingredients and instructions.

This post is linked to "Meals4Sharing" over at Eat2Gather.