Sunday, October 31, 2010

Mom's Green Chile Enchiladas

My mom used to make these enchiladas and I loved them. I don't care for red sauce enchiladas but adore green and white sauce versions and this one hits the spot.

Mom's Green Chile Enchiladas
1 dozen corn tortillas
1/2 cup canola oil
2 cups cheddar cheese, shredded
1/2 - 1 cup chopped onions
2 cans Cream of Chicken soup
1 cup sour cream
1 can chopped green chiles

1. Chop the onions and saute them in a little butter and olive oil. (The recipe doesn't call for you to saute them, but I think it makes the flavor even better than using raw onions.) When they are caramelized, set aside.
2. In skillet, cook tortillas one at a time in hot oil until soft, about 15 seconds per tortilla.
3. Spray a 9 X 13 pan with non-stick cooking spray.
4. In the pan, lay out a tortilla and fill with small amount of cheese and chopped onion. (You will only use about 1/3 - 1/2 of the cheese here.) Roll up and continue until all 12 tortillas are filled and in the pan.
5. Heat up cream of chicken soup, 1/2 can water, sour cream and chiles in a sauce pan until just heated through.
6. Pour sauce over tortillas and top with remaining cheese.
7. Cook at 350 degrees until bubbly. Let cool for 10 minutes and serve with sour cream, guacamole and salsa.

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