Chicken Enchiladas

So here is the best green enchiladas recipe I've found. Lmk if you have variations that we need to try!

Chicken Enchiladas

8-10 flour tortillas that fit length-wise in a 9x13 pan, or cut to fit your pan
1.5 lb. chicken, diced
1 small onion, diced
Garlic salt
1 can green enchilada sauce
1 can cream of chicken soup
Shredded cheese

Optional: your favorite rice, seasoned with 1 t. chicken bouillon powder for each c. of water
Optional: 1 can or 1/2 small pkg frozen corn, thawed
Optional: sour cream inside each enchilada

Oven 350. 

Cook chicken and onion in garlic salt. 

Pour a good layer of enchilada sauce into pan to coat the bottom WELL. 

Mix the rest of the enchilada sauce with the soup. Mix in rice, onion, corn

Divide the meat into as many sections as you have tortillas.

Roll meat, sauce, rice, onion, corn and cheese (and a little sour cream if wanted) into each tortilla and line up in pan. Top with remaining enchilada sauce mixture, extra meat and rice mixture, and top with plenty of cheese. Bake for 30 min covered, and 10-15 uncovered. Or 40 min. covered, 5 minutes broiled to brown cheese.

Serve with sour cream, lettuce, tomatoes, olives, onions, salsa, guacamole.

In the above picture you can see the tortillas cut to fit the smaller pan, the thick layer of sauce coating the bottom of the pan, and the rice, corn, and onion (because I used rotisserie chicken, so there was no cooking it with chicken) ready to be mixed together for convenience.

The extra meat and rice mixture is spread over the enchiladas before the cheese here.

Mine ends up looking like more toppings than enchiladas, like a giant salad. I'm realizing that is A LOT of sour cream, though. I put it on for the aesthetic haha.

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