Green Chili Chicken Enchiladas~~~ Yummy!

OK, this is THE best dish I have ever eaten, in my opinion. I love it! It is my very favorite food... feels like comfort food to me!

Pam Holmes, totally awesome mother of my daughter-in-law, Melanie, fixed this for us the night before we entered the MTC in Provo early in 2005 to begin our mission at the Church's dairy in Elberta, Utah . It has been my very favorite thing to eat (except chocolate!) ever since.

I hope you all like this as much as I do. Enjoy!

Green Chili Chicken Enchiladas - Pam Holmes

2 cans chicken, 12 oz. ea.

16 oz. sour cream

1 bunch green onions, chopped

- or - 1/2 chopped white onion (I don't always have green ones on hand)

1 can cream of chicken soup

(you can use either another can of soup or extend the sauce by

adding milk, your choice, if you feel you want it a wetter consistency. I use the milk)

2 cups grated cheese

1 can diced green chilies (I use 2 cans)

1 small can of sliced black olives, or 1 cup

1 small can sliced mushrooms, opt. (I don't add any)

12 small flour tortillas (14 fits nicely in a 2x13 pan: 10 lined up on one side

then 4, 2x2 along other side, 14 total)

-or- 15 corn tortillas

We usually use corn tortillas, as the flavor is just a little stronger, but the flour is very nice, kind of delicate.

When I use the flour and 14 of them, I add a can of cream soup to what was left of the filling to top the whole thing with because the flour tortillas are a little larger than the corn and takes more filling. There is plenty of topping when using the corn.

Method 1: (Pam's way) Combine ingredients. Spoon into the middle of the tortillas, roll up and lay seam side down in 9x13" pan sprayed with Pam. Spread remaining mixture on top of the tortillas. Top with shredded cheese. Bake at 350 degrees for 30-45 minutes until bubbly and cheese is starting to brown.

Mushrooms aren't necessary, but if you decide to use them, the canned are best for this dish.

Method 2: (My way because it's a little easier and faster) Cut or tear the tortillas in to 6ths and just mix them into the filling, then pour it all into the prepared dish. Top with cheese and bake as above.

I have adapted Pam's recipe a little over the years, but her ingredients are there, just tweaked a little... Thank you, Pam, for sharing this with me.... and now the blogging world!