[Here's that chicken enchilada recipe I promised you.  I'll put in a simpler recipe the next time.  Costco has the best rotisserie chicken - use that if you can.] 

Mrs. Fly's Smothered Chicken Enchiladas

This is a short cut version. The original involves a roux as well as making a chicken stock that simmers for hours... you need poker time not stove time. This version gets awfully close to my original. Trust me on this. 

Pick and shred one rotisserie chx. I use Costco's. Use dark and white meat. Set aside.

Enchilada Sauce:

1 can cream of tomato soup

1 can cream of chx soup

1 can chx broth

1/3 cup heavy cream

Season to taste with cumin, chili powder, garlic powder, smoked paprika, and coarse blk pepper. Or use 1/2 packet of taco seasonings. Do not add salt.

Place all ingredients in a medium sauce pan and whisk thoroughly until sauce is nice, creamy and heated through. Turn off heat, set aside. You'll use approximately 1/3 of sauce for filling, 1/3 to top enchiladas and rest to serve on side. 

Enchilada Filling:

1 diced large white onion

1 diced green bell pepper

3 cloves minced garlic

2 seeded jalapeno peppers (optional)

3/4 cup mexican blend cheese

1/3 of enchilada sauce (or more as needed to your preference)

chx meat

12-14 fajita size flour tortillas

In a large deep pot, saute veggies until soft. Add enchilada sauce and cheese and mix well. Add chx meat and mix thoroughly until all ingredients are incorporated. Turn off heat. 

Assembling Enchiladas:

Lightly grease casserole pan. On a cutting board, place filling onto tortilla and roll. Place seam down onto casserole pan. After last tortilla is rolled, pour sauce over enchiladas. How much you want to smother the enchiladas is up to you. Lightly and evenly sprinkle with cheese.

Cover with aluminum foil. Bake 30 minutes at 350. Uncover and bake for another 7-10 minutes or until cheese is nice and bubbly. Let stand for 10 minutes. Garnish with cilantro or scallion. Serve with sour cream, pico de gallo and/or guacamole. Serve enchilada sauce in a gravy boat for diners who like their enchiladas extra saucy. 

Make rice and beans, toss a salad and you have a fabulous Mexican brunch or even company fare dinner. Great for potlucks and tailgates b/c it's yummy at room temperature. Also freezes extremely well. Just defrost overnight and pop into oven. Enjoy!!