Rebecca created this recipe by identifying her favorite elements of various enchiladas she had tasted, and working out a recipe that incorporated the best of them.
12 boneless, skinless chicken thighs
20 medium-sized flour tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
2 tsp paprika
2 tsp cumin
½ tsp oregano
½ Tbsp chili powder
1 cup sour cream
about 2 cups grated cheese
Boil chicken for 30 minutes (no salt in water). Remove thighs, cover, and cool in fridge. Also, keep remaining broth and cool in fridge.
Pre-heat oven to 350°F. When broth is cooled, remove fat from surface. Mix soups, sour cream, and spices. Add broth to soup mixture until you reach the consistency of creamy gravy. Cube or shred chicken into a bowl and add a small amount of soup mix. Stir gently to coat chicken.
Add more broth to remaining soup mix until the consistency is like creamy soup. Pour enough into two 9×13″ pans to coat the bottom of each. Fill tortillas with meat, roll, and place in pans (10 should fit in each). Feel free to experiment with adding chopped peppers, olives, diced tomatoes, etc. to the filling! Top tortillas with the rest of the soup mix and then the shredded cheese. Cover and bake for 40 minutes.
Variation: If you want them a little warmer, add one can of diced tomatoes and green chilis to the sauce. If you want them hot, cook the chicken with 2 or 3 dried chili peppers, then puree the peppers in the broth once it is cooled.
Yields: 15-20 servings
Time to make: 2 hr
Source: Rebecca Carlson