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I got this recipe from a friend a few years ago. It quickly turned into a family favorite. Everybody requests it when they come to our house for dinner. It is a good way to use leftover chicken. You can use white meat turkey as well if you have any of that left over at Thanksgiving.
- 12 -36 white corn tortillas (12inch )
- 5 -6 chicken breasts, baked and skinned then chopped
- 1⁄2 lb white cheese, shredded
- 1 medium onion, finely chopped
- 1 (7 ounce) can green chilies, mild, chopped
- 2 (10 1/4 ounce) cans cream of celery soup (I use the Healthy Request reduced sodium ones)
- 16 ounces sour cream
- 1 cup milk
- 1 celery, diced
- 1 cup mushroom, grated
- Preheat oven to 350°F.
- Saute' celery and mushrooms in small amount of oil and drain. Set aside.
- Skin chicken and cook. Let cool and then chop into bite size pieces.
- Place chicken in large mixing bowl.
- To chicken, add the onions, celery, mushrooms and diced green chilies.
- Add a little less than 1/2 the cheese to the chicken mixture.
- Mix the soup with the container of sour cream plus 1 c milk to thin it.
- Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready.
- Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides.
- Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
- When they are all ready you can begin to fill them.
- Use a 9X13 casserole.
- Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
- In the center of each tortilla place a spoon full of filling.
- Fold over to middle as you roll to a tight tortilla.
- Place seam side down in casserole and continue to fill each tortilla.
- When they are all filled and in casserole, cover with the the remaining sauce and cheese.
- Bake 30-35 minutes until cheese is melted and they are bubbly hot.
- Let stand a few minutes after they come out of the oven.
This was delicious! A hit for my son-in-law's birthday. I used green enchalada sauce instead of milk to thin the sour cream. I also used a mix of cheddar and white cheese. Very good!