Creamy Chicken Enchiladas

Step by step method

• 1

  Preheat oven to 350-degrees F. Coat a 9" x 13" baking dish with non-stick spray and set aside.

• 2

  Mix the sour cream and the soup in a sauce pan and heat it until just warm. Placed the shredded (or cubed) chicken in a large bowl and mix in just enough of the creamy soup mixture so that all the chicken is sticky (in East Texas we call this "glompy"). If desired, add the onion, and or, chilies, and or, cilantro to this mixture.

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  3

  Fill a small pan with 1 1/2 cups of canola oil and heat it for frying. Using tongs, dip a tortilla in the oil for about 2 seconds and then turn it over and dip the other side for about 2 seconds. Don't let the tortilla stay in the oil too long or it will be tough ... after about 2 seconds on each side, it should be very limp.

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  4

  With the tongs, place the hot tortilla in a paper plate with a few paper napkins in it. Spoon a heaping tablespoon of the glompy chicken mixture onto the tortilla and roll it up ... it is going to be hot! After you roll each tortilla, place it into the baking dish and continue this process until all the rolled tortillas are in the dish.

• 5

  If there is any chicken left, mix it into the creamy mixture and pour this over the rolled tortillas. Now, cover with the shredded cheese. Cook at 350-degrees until the cheese melts and the mixture is bubbly ... about 40-50 minutes.

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  6

  Remove from oven and serve hot with tortilla chips, salsa, green salad, and black beans.