Chicken Enchiladas

I love these--I don't think they're authentic Mexican food at all. In fact, I've only seen these at Mormon potlucks. I think of them as Mormon as red jello casserole and funeral potatoes. So, I made them for a Peterson family party. If you double this recipe, I now can verify that you can easily feed 20 adults. If you quadruple the recipe, well, you'll have chicken enchiladas to last you and whoever drops by for the whole holiday break.

I got this recipe from a little cookbook the Weston II Ward put out for a Super Saturday activity. Even though it's a small cookbook, I use it at least twice a month because it's full of recipes from old friends who are great cooks.

Chicken Enchiladas
Tanya Rogers

Filling:
4 chicken breasts, cooked and shredded a Costco chicken is an excellent substitute
1 medium onion, chopped this time, I found the onions a little too crunchy. I think I might try to saute them first next time
8 ounces cream cheese
1 can green chilies
8 ounces cheddar cheese

Sauce:
1 cup milk
1 can cream of chicken soup
1 cup salsa

10-12 flour tortillas

Mix filling into a paste and divide in equal number of tortillas. Warm tortillas briefly (microwave, pan). Roll filling in each tortilla and place in 9x12 pan (I spray the pan with cooking spray, but I don't know if this is necessary). Pour sauce over it. Sprinkle with shredded cheese. Bake covered at 350 for 30 minutes, uncovered for 10 minutes longer.

Black olives and chopped green onion are optional toppings.