Anne Can Cook

Most of the people I've met in my life have one dish that makes them think of home. It varies from person to person, tastebud to tastebud, but it's one of the things that everyone has.
For me, it's my mother's enchiladas. Mom often makes these when I'm going home for an extended period of time. She also used to make up a pan, unbaked, and send them with me back to college to bake for my roommates.
I love my mom. She spoils me.
Mom has always insisted that these are really easy to put together. She's right, but even without a ton of effort, mine weren't as good as Mom's. Of course. They are still my favorite meal, though. My home meal.
Mom's Chicken Enchiladas
8 Flour tortillas
2 tbsp butter or margarine
1/2 c. chopped onion
2 or 3 garlic cloves, chopped
1 4oz can diced green chilies, drained
1/2 c. sour cream
1 can condensed cream of chicken soup
1 1/2 c. cubed cooked chicken
1 c. shredded cheese, divided
1/4 c. milk

Remove tortillas from refrigerator. Preheat the oven to 350F. In a medium saucepan, melt butter. Saute the onion & garlic until tender. Stir in the chillies, sour cream, and cream of chicken soup. Stir thoroughly, and set aside 3/4 cup of the soup mixture. To the remaining soup mixture, add 1/2 of the cheese and all of the chicken.

Grease a pan (I used an 8"x8" for four enchiladas, you can use an 8"x12" for eight enchiladas). Fill your tortillas with a few spoonfuls of chicken mixture. Roll them up and place them seam side down in the pan. Take the reserved soup mixture and mix with the milk. Spoon over the enchiladas, and bake for 30-35 minutes until bubbly. Turn off the oven, sprinkle enchiladas with the remaining cheese, and let set in the oven for another 5 minutes while the cheese melts.

Serve with hot sauce and sour cream.

Mmm. Home.