This recipe is easy to make and you can use canned products or make your own cream of chicken in just a few easy steps!
Ingredients:
12-15 yellow corn tortillas
2 can of cream of chicken OR make your own with directions below
3 chicken breasts, diced
7 oz can of chopped green chilis
12 oz can evaporated milk
1 medium onion, chopped
3-4 cups shredded cheese
If you want to make your own "cream of chicken", which is my preference follow these directions:
In a sauce pan, melt 6 tablespoons of butter and then add 1/4 cup flour. Cook the flour for a few minutes, then add 1 can of chicken broth (about 1 cup) and 1 cup of milk. Whisking until it starts to bubble and thicken. Add 2 chicken bouillon cubes and continue to stir until dissolved and the sauce is thick and creamy. *This makes the equivalent for 2 cans of cream of chicken soup.
Directions for the enchiladas:
In a sauté' pan, cook the onion and chicken until done. Add the cream of chicken (or the homemade sauce), green chilis, and the evaporated milk. Let everything simmer together and thicken just slightly. About 10 minutes.
Grease a 9x13 pan. Layer 3-4 corn tortillas, 1/3 of the sauce mixture, and 1/3 of the cheese. Repeat this process so you have 3 layers, ending with sauce and cheese. Cover with foil.
Bake at 350 degrees for one hour, remove the foil and cook for another 10 minutes.
For best results, allow the casserole to rest for about 30 minutes (covered) before serving. You can serve right away, but allowing it to rest will make it less runny.
Serve with Spanish Rice or Cilantro Lime Rice
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