Curtis' Gringo Chicken Enchiladas

Why are they "gringo" chicken enchiladas, you ask? Honestly, Curtis never came across any enchiladas that looked like this when he was living in Mexico. Their origins definitely lie north of the Rio Grande.

That said, they are pretty darn tasty.

CURTIS' GRINGO CHICKEN ENCHILADAS
12 flour tortillas

Filling:
2 cups chicken
2 cups cheese
½ cup chopped onion
1 10 oz. can enchilada sauce*

Sauce:
2 10 oz. cans cream of chicken soup
1 4 oz. can diced green chilies
1 cup cheese
½ cup sour cream or yogurt
¼ t. salt

Dice up the chicken (turkey breasts are sometimes cheaper and just as good) and onion. Cook chicken; toss onion in at the last 5 minutes. Add the cheese to the chicken/onion mixture. If you let the chicken cool 10 minutes or so, the cheese won't melt as much, but it's up to you.

Get out a 9x13" pan (I like glass best). Put a little enchilada sauce in the bottom and swirl it around to keep the tortillas from sticking to the pan.

If you are blessed with a gas stove, cook the tortillas over a flame for 10 to 15 seconds each side. This will add to the taste, trust me. Then put 1-2 spoonfuls of enchilada sauce on the tortilla and spread it around. Put a good dollop of the filling in it, roll it up and place it in the 9x13" pan.

When all the tortillas that will fit are filled and placed in, put the rest of the chicken mixture (if any) on top. Pour the sauce over the enchiladas, making sure it coats well. Sprinkle the remaining enchilada sauce and a handful of cheese over the top.

Cover with aluminum foil and bake at 350 degrees for 30-40 minutes, uncovering for the last ten minutes. Serve and bask in the oohs and aahs from the crowd.

Serves about 8 gringos.

Source: the manly Curtis Houghton

*We usually use green enchilada sauce for chicken enchiladas, but you do you.