Katie's Green Enchiladas

Sharing two posts laden with tortillas and cheese back-to-back isn’t the best content planning, but I had a can of organic cream of chicken soup half-opened in the fridge (because I forgot to add it to the previous recipe—whoops!), which made me think of one of my college roommates’ most-requested enchilada recipes.

In a house full of girls who considered cooking ripping open one of those packets of pesto and pouring it over noodles (myself included), this dish was a real treat. If you have prepared chicken at the ready, you can whip up this recipe in about 15 minutes.

PS: I’m happy to report all of said roommates are now gracious hosts, entertainers, and home cooks.

KVH’s GREEN ENCHILADAS
INGREDIENTS:
2 tablespoons sour cream
2 cans diced green chiles
1 splash of chicken stock (don’t you love this measurement?)
Cream of chicken soup (KVH uses a giant family-sized can, but I used a small can of organic cream of chicken soup and increased the amount of stock I added)
1 bunch green onions, white and light green parts, diced
2 chicken breasts, prepared and shredded or diced
8 flour tortillas (I used organic whole wheat)
1 ½-2 cups shredded cheddar or pepper jack cheese
INSTRUCTIONS:
Preheat oven to 350 degrees. In a small bowl, combine first four ingredients. On the bottom of a large casserole dish, spread a layer of sauce. Next, start assembling the enchiladas. In each tortilla, add a spoonful of sauce, a portion of chicken, cheese, and a sprinkling of green onions. Roll each tortilla into an enchilada and place side-by-side across the baking dish until it’s stuffed full. Pour the leftover sauce and cheese on top. Add a couple splashes of chicken stock for added juiciness. Bake, covered in foil, for 30 minutes. Turn oven to broil, and broil uncovered for an additional 5 minutes to crisp up the top. ENJOY!