..Homemade Enchiladas

 Homemade enchiladas!

I'm not even sure I can call them that because I'm sure they are not nearly as delicious as you would get at an authentic Mexican restaurant or made by someone who is actually of Mexican descent, but it's my attempt and they were delicious in their own make-everything-easier-American-way (I cut a lot of corners here, peeps). Recipe below.

Ingredients

1 roasted chicken (pulled, should make at least two cups)

1 can condensed cream of chicken soup

1/2 cup sour cream

1 tablespoon butter

1 onion (chopped)

1 can (4 oz) chopped green chili peppers

1 small can of corn

6 (8inch) flour tortillas

1 bag of shredded cheddar cheese

1 teaspoon chili powder

1 teaspoon taco seasoning

Directions (adapted from all recipes)

1. Preheat oven to 350 and mix the soup and sour cream together in a bowl and set aside.

2. Use butter to saute the onion in a large pan.  Add chili powder and taco seasoning.  When onion is cooked through, add chicken, green chili peppers, corn, and 2 tablespoons worth of the soup mixture and continue to cook for a couple minutes.

3. In a baking dish lined with tin foil spread some of the soup mixture on the bottom to coat, then stuff each of the six tortillas with the chicken mixture and roll them up.  Set them side by side in the backing dish (seem side down), coat them with the rest of the soup mixture, and sprinkle with cheddar cheese.

4. Bake for about 20 minutes (until cheese is bubbly) and enjoy.