This recipe comes from my (Laura's) mother-in-law, Jan. She is an amazing cook and (unlike us) tends to spend a lot of time in the kitchen. So I was thrilled to discover how easy these enchiladas are. I always keep pepper jack cheese and green chilis on hand because the rest of the ingredients are no brainers.
Serves about 4 people (but they make great leftovers, so I usually make extra)
Approx. 3 chicken breasts, cooked and shredded
1–2 smalls cans of chopped green chilis (I think Ortega brand medium are the best)
Soft taco sized flour tortillas
1 lb. Pepperjack cheese
½ lb. Cheddar cheese
1 can Cream of Mushroom soup
½ pint sour cream (thinned slightly with milk so it is more runny than super thick)
Mix shredded chicken with 1 can green chilis. Load tortillas with chicken mixture and a generous amount of both cheeses. Roll tightly and place in shallow pan. Mix the cream of mushroom soup, sour cream, and second can of chilis if you want more "kick." Pour sauce over enchiladas. Sprinkle remaining cheese over the top. Bake at 350º until bubbly (about 30 mins).
NOTE: They are still delicious even if you cut back on the cheese. I am a BIG TIME cheese lover, and even I never use that much.