To Amy

Dear Amy, this is my recipe for chicken enchiladas. I think they are super yummy.

Ingredients:

• 6 chicken breasts, boiled and shredded (This is a lot of chicken, so you can use less if you want. I often use the meat from a rotisserie chicken which is easy and gives you plenty of chicken. I have also used canned chicken (about 2 cans), which works just fine too. I say use what you have.)
• 1 can creamed corn
• 2 cans Hatch brand Green Chile Enchilada Sauce (I prefer the Hatch brand, for obvious reasons and it's really good, but other brands would work well I'm sure.)
• 3-4 cups shredded cheddar cheese
• 1 can Salsa Verde (this is what gives the recipe some spice so I only use a half of the can, and my kids still think it's a bit on the hot side. Use more or less depending on your taste.)
• 1 small can diced green chiles (This is optional and I always omit it)
• 1 pkg. small (5 inch) white corn tortillas
  

Preparation:

• Mix enchilada sauce, salsa verde, corn, chicken and chiles in a large bowl
• Fry tortillas in vegetable oil (until they bubble)
• Drop a spoonful of sauce onto each fried tortilla, add cheese, and roll
• Fill a casserole dish with the rolled tortillas, smother top with extra sauce, sprinkle on some cheese and top with small mounds of sour cream. (I bake the dish with sour cream. You can always add the sour cream later if you don't like your sour cream warm.)
  

Bake:

• Bake in a 350 degree oven for 20 to 25 minutes

This recipe fills a large casserole dish with about 15 rolled tortillas. I always have gobs extra, so if you want to make 2 casserole dishes with about 15 rolled tortillas in each dish just be a little conservative when filling the tortillas and topping the finished dish. And you might need a little extra cheese. I usually just save the extra sauce in a ziploc bag and stow in the freezer for another casserole later, or share with neighbors.