Okay, so just so you know, there are many variations of this recipe. I think I may have even improved the original recipe my mom gave me (which is hard to do, since she's the most awesome home cook ever!) So please excuse the wide variations in ingredients. Experiment with it; see what's best for you. If you use the maximum of all ingredients, I'd use a 10" X 13" pan because it makes a lot!
1 large can cooked chicken
1 can of cream of chicken soup
1 cup sour cream
1-2 cans diced green chili
1 bunch of green onions (about 7-10 stalks), sliced to small pieces
1 cup of grated cheese, plus more for the top of the enchiladas
garlic powder to taste (about 1/4 tsp.)
garlic salt (about 1/4 tsp.)
About 20 small corn tortillas
Mix all ingredients together except the tortillas. Spray the bottom of a 9" X 12" or 10" X 13" baking dish with oil. Spread some of the mixture to just cover the bottom of the pan. Place a few tablespoons of the mixture in each tortilla, rolling after each tortilla is filled. (The tortillas are easier to roll if they are warm, so I place the stack in the microwave for 20-30 seconds to warm them up.) Place each tortilla with the seam down into the baking dish. (It may also be layered instead of rolled, alternating tortillas with chicken mixture.) Reserve some mixture to spread across the top of the rolled enchiladas to keep them from getting dry while baking. Sprinkle more cheese on top of the enchiladas. Bake in oven at 350 degrees for 30-35 minutes, or until cheese is bubbly and enchiladas are heated through. Makes 6-8 servings, depending on how much people eat!
