Hospitality with Creamy Chicken Enchiladas

This is one of my favorite recipes. I could eat this one once a week. You feel like all you've done is open a bunch of cans... I don't usually cook from a can, but for this recipe I'll make an exception.

This makes a big 9 X 13 pan, so I often keep half for our meal and freeze the second half. Then I have a meal on hand if someone is in need, or a quick meal ready to go on a busy day.

So break out your can opener and and get cooking my friend.

1 - 1 1/2 c Chicken, diced/shredded
10 Flour tortillas
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 can Green Chilies, diced
1 can Green Enchilada Sauce
2 c Shredded Cheese (cheddar, monterey jack, or combo), divided
1 c Sour Cream
1 c Corn (optional)

1. Cook diced chicken or shred precooked chicken. Feel free to add oregano, chili powder or paprika. Allow to cool slightly.
2. Add cream soups, 1 c cheese, sour cream, corn, and green chilies. If your kids (or husband) is afraid of green stuff, try pureeing the chilies first.
3. Warm tortillas slightly. Spoon 1/3 - 1/2 cup of filling into each tortilla. Wrap up and lay in pan seam side down.
4. Pour enchilada sauce over the top of stuffed tortillas. Top with remaining 1 c of cheese.
5. Cover with foil and bake in a 350 degree oven for 20 minutes. Remove foil and bake for additional 10 - 15 minutes until bubbly.

Garnishes: Shredded lettuce, tomatoes, sour cream, tortilla chips, salsa, etc

Great disposable pan for sharing with someone else.

COSTS: $8.93
Chicken: $3.04 (sale at Meijer)
Soups: 2 @ $.49 (Aldi's)
Sour Cream: $.49 (Aldi's 2 c for $.99)
10 Tortillas: $.89 (Aldi's)
Green Chilies: $.99 (Meijer)
Enchilada Sauce: $1.29 (Meijer)
2 c Cheddar Cheese: $1.25 (Costco - 2 lb block $4)