12 corn tortillas
2 cans cream of chicken soup
1 can (4 oz) diced green chiles
16 oz container sour cream
1/2 c. milk
1/4 c. diced onions
2 c. diced cooked chicken
2 c. grated cheddar cheese, divided
Heat oven to 350. In skillet over medium heat, cook 1/4" corn oil 1 min. Cook tortillas 30 seconds each; turning once; arrange on serving platter separated by paper towels.
In bowl, combine soup, chiles, sour cream, milk and onions; reserve 2 cups.
Spread 1/2 c. mixture in 9 x 13" baking dish. Add chicken and 1-1/2 c. cheese to remaining soup mixture. Divide soup-chicken mixture evenly among tortillas (about 1/3 c each). Roll tortillas; place seam side down in baking dish.
Pour reserved soup mixture over filled tortillas. Sprinkle with remaining cheese. Bake 30 minutes., or until heated through. Top with chopped chives, if desired.
Prep time: 15 minutes Total time: 55 minutes
Makes 6 servings (2 enchiladas each)
SOURCE: First May 11, 2009