Recipe: Chicken Enchiladas

Last Sunday we got together with several friends of ours for an enchilada lunch. We had been craving them for awhile (August exactly) and finally found a time for everyone to get together. There were 12 of us total and what a yummy time we had. There were three versions of enchiladas; chicken, beef with red sauce and beef with a verde sauce. All were extremely scrumptious and I think I ate way too much. I made the chicken enchiladas and thought I'd share the recipe. They are yummy and creamy and the first time I read the ingredients I thought "this sounds interesting", but they are well worth it. You will need:

2 cans enchilada sauce

1 can cream of chicken soup

1 c. cottage cheese

2 c. sour cream

1 can green chilies

ground cumin

2 cups cooked, cubed chicken

1 1/2 c. shredded cheese, divided

10 flour tortillas

**NOTE**: I doubled this and also used soft taco size shells which gave me 21 enchiladas. Honestly you could add onion, black beans, whatever you want to this, I think it's that flexible.

Combine all ingredients in a bowl except cheese and chicken. Mix well.

Add chicken and stir well. Add any additional cumin. I also added garlic powder.

Place mixture on tortilla and sprinkle with cheese.

In a large pan, pour one can of enchilada sauce. Top with enchiladas and then add the other can of sauce. Bake at 350 for 35-40 minutes or until heated through. Top with remaining cheese and melt.

For dessert, one gal brought two bags of caramels to which we melted, added a touch of milk and made homemade caramel apples....oh my goodness, it was heavenly. Except it was missing the nuts. And I, in my silliness, forgot to bring my camera.

With Joy UNquenchable,