Ok, so this is one of my Father-In-Law's favorite dinners! Super easy to double it and make a few trays so you can put some in the freezer.
Trick for using corn tortillas so they don't break on you.
**Preheat oven to 325 degrees. Put as many corn tortillas as you can on a foil lined tray (easy clean up) without over lapping too much. Spray each side of tortilla with PAM. Bake for 4-5 mins on each side then take out. This will make the tortillas more pliable. ***I learned this trick from watching the America's Test Kitchen show.
3-4 Chicken Breasts, cooked and shredded
In Med Pan :
2 Tbls Butter
1 cup Green Onions, chopped
1 tsp. Garlic Powder
1 small can Green Chilies
2 (10.5 oz) can of either Cream of Chicken or Crean of Mushroom, or one of each
1 cup Sour Cream
2-3 Cups Shredded Cheese
*In the Med. pan, melt the Butter and saute the Green Onions until tender (a few mins). Add the Garlic Powder, then stir in Green Chilies, and Cream of Mush. or Chick. Soup and Sour Cream. Mix well. Reserve a portion of this sauce and set aside. To the remaining sauce, add Chicken. Stir.
*Fill each tortilla with Cheese, then layer the Chicken mixture and roll. Place seam side down in 9x13 dish. (When using the foil pans you will be using less tortillas). In a glass 9x13 I can fit about 7 across and then 2 sideways.
*In the sauce set aside, add 1/2 cup Milk. Mix and spoon over the Enchiladas evenly. Then sprinkle as much cheese as you want!
Bake @ 350 degrees for 35 minutes. Enjoy!
I was able to double this and it made 1 9x13 and 2 foil pans. I bought 2 pkgs of Corn tortillas with 10 ct. in each. I ended up running out of the Corn so I added 2 flour tortillas to one of the pans.
I served with white rice that I had frozen from the night before. Place zip lock bag in the microwave for 45 sec. intervals (so the plastic doesn't melt) until the rice has thawed. Tasted Great!