Chicken Enchiladas

Mama Mia. I started with a recipe from Big Oven, and finished with a very modified version that is to die for. Can we say "Yum?" Okay, you talked me into it... Yum!

Ingredients:

Chicken:
Whole fryer chicken
Poultry Seasoning
Salt
1/4 cup water

Wash and skin the chicken. Simply remove the skin off of the chicken. If it is slippery, take a napkin and hold on to the skin-- it makes all the difference and won't slip out of your hands if you are having a problem.

Place into a 9x12 baking dish. Sprinkle with about 1 tsp poultry seasoning and salt to taste. Pour the water into the dish, but not over the chicken or you will take off all of the yummy seasoning you just applied. Cover with foil and bake for 30 minutes. Turn the chicken, keep covered, and bake for 30 more minutes.

Once it's cooled, remove all of the meat from the chicken.

OR, you could just boil or crock-pot some chicken breasts. Any of these methods will give you the chicken you need. You want about 4 cups chicken.

Chicken Sauce:
3 cans Cream of Mushroom, Chicken or Celery Soup
1/3 cup light sour cream
1/2 cup milk
1 cup Mild Salsa
1 cup cheese

Mix the wet ingredients together. Once it is nice and smooth and cooked through, take about 1 cup of it and mix with chicken (it should be moist with a little sauce, but not too runny). You will have left-over sauce for the next time you want to make this-- when you are finished just put the leftovers in the freezer and it will save you some work! Lastly, add the cheese to the sauce once the chicken is cooked through.

Enchilada Sauce:
1 small can tomato sauce
1/4 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. chili powder

Heat everything together in a small pan for about 10 minutes, stirring occasionally.

Time to put it all together!
16 flour tortillas
1-2 cups shredded cheddar cheese

Take about 2 tbls. chicken mixture and place in the middle of the tortilla. Roll and place a skinny tortilla into baking dish. This should take 2 baking dishes. Once all of the tortillas have been prepared, take about a 1/4 cup of the leftover white sauce and spread over all of the tortillas. Then take the enchilada sauce and spread over all of the tortillas. Then cover with cheese.

Bake at 350 degrees for 30 mintues.

Serve with salad.