I really didn't mean for this to be a food blog, but I guess food is a big part of my life. I thought about starting a separate blog just for sharing recipes, but I think that's been done already. So, since food is part of who I am I will continue to share recipes here.
My sister made these yummy enchiladas for a family potluck. It's one of those non-recipes; she told me what she put in hers, and then I adapted it for our family. This is how I made it... adapt to what works for you.
18 corn tortillas*
2 (13 oz.) cans chicken breast**
1 (28 oz.) can Las Palmas Green Chile Enchilada Sauce***
2 c. Jack cheese, grated (more or less depending on how much you like)
1/2-1/3 c. sour cream
fresh cilantro (I used about 1/2 c. leaves)
Combine the chicken with about 1/2 c. sauce, just to moisten it. Mix in sour cream and a little cheese... I think I used about 1/2 cup... and cilantro (however much you like... if you want, reserve some to put on top as a garnish just before serving). Cover the bottom of a large casserole dish with 6 tortillas. Top with half of the chicken mixture, sprinkle with a little cheese (whatever looks good to you). Top with 6 more tortillas, the remaining chicken mixture, and some more cheese. Finish with remaining tortillas, cover with remaining sauce, and more cheese. Bake at 350 for about 30 minutes. (This fed my family of 5 and provided lots of leftovers.)
* This is what worked for the size pan I was using.
** This is what I happened to have on hand in my pantry. My sister made it with some leftover roasted chicken. You could use just about any leftover chicken, or just poach and cut up a couple of chicken breasts, or grab a rotisserie chicken from the grocery store.
*** This is the only brand I can recommend. If you have another brand you like, or make your own, go for it!