Green Chile Chicken Enchiladas- Inside Out

Last night we had everyone over to celebrate the season premiere of The Office and Survivor (which I found out actually started last week- ouch!) And Thursday night get-togethers will officially start again…….as if we ever stopped?

And since my oven is now working again, I decided to make some of my favorite enchiladas. I looked at my recipe, and I couldn’t hardly believe my eyes. Have I been making these enchiladas inside out this whole time? Last time I put the green chile sauce IN the tortilla with the chicken and the chicken sauce on the outside.

Guh! What an idiot.

So I made them right-side out this time. I used my Santa Fe green chile sauce recipe for the enchilada sauce. However, the rest is different from that post, so here goes:

6 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 tsp. chili powder- I’d use more next time- like 2 tsp.
1 tsp. kosher salt

Wrap in flour tortillas, top with green chile sauce and TONS of cheese. I used about a cup of mild cheddar and a cup of colby jack. Since I made the sauce beforehand and just assembled these at the last minute, I baked them for an hour at 350 (covered with foil until the last 15 minutes). But if the sauces hadn’t been refrigerated I would have just baked it until everything was warm- like 30 minutes.

Top with green onions. Serve hot! (Yes, there are no green onions in the picture because they were happily waiting in the refrigerator and were forgotten- where is my head?)

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