CHICKEN ENCHILADAS

These have always been a favorite of Lauren’s.  They are easy and can be made ahead, covered and refrigerated and cooked at the last minute – definitely comfort food with a Mexican flavor.

1 rotisserie chicken, skinned, deboned, and diced

1 can Hatch Green Chile Enchilada Sauce
1 can cream of chicken soup
2 c. sour cream, divided
3 c. shredded Monterrey Jack cheese
12 corn tortillas

Grease a 9X13 glass casserole dish. 

In a saucepan heat the enchilada sauce, soup, and 1 c. of the sour cream.  Stir the other cup of sour cream into the shredded chicken along with 1-1/2 c. of cheese.  Once the soup mixture is hot, stir about ½ c. of it into the chicken mixture.

Dip a tortilla into the hot soup mixture to soften it.  Lay it in the glass dish and spoon about 3 TB of the chicken mixture into it and roll up the tortilla, with the seam side facing down.  Continue until all of the chicken mixture is done. 

Pour the rest of the soup mixture over the top of the casserole and sprinkle with the remainder of the cheese.  Bake at 350 degrees until bubbly, about 25 minutes.  If you have refrigerated it, then it will take a little longer.