Sour Cream Chicken Enchiladas

We LOVE Mexican food in any form.  These enchiladas make up really fast and they are so good.

1 lb chicken, cooked and shredded

1 10ish oz can cream of chicken soup

1 10ish oz can green enchilada sauce

8 oz sour cream

16 oz shredded pepper jack cheese

10 medium size flour tortillas

1 cup salsa (recipe here.)

Preheat oven to 350*. 

Mix together soup, sauce and sour cream.  

Spread 1/2 cup of sauce on the bottom of greased 9x13 pan.

Place 2T of sauce, chicken and cheese (each) in tortillas, roll them, and place in pan with seam side down. 

Spread remaining sauce over enchiladas. 

Spread salsa over sauce.

Top with remaining cheese.

Cover with foil and bake for 40 minutes.

Notes:

-I purchased a small (4 quart) crock pot specifically for cooking chicken. In the morning I place the chicken I need in it with chicken broth and cook it on low all day.  It will fall apart when you shred it. Use this to shred your chicken.  It is also great for browning ground beef.  Mine is from Pampered Chef but I have found several different brands and they are all great!

-I buy a 1 pound brick of cheese and shred it by hand.  Like I have mentioned, freshly shredded cheese melts MUCH better than pre-shredded.  But, by all means, save time and use pre-shredded!

-We have this with the remaining salsa and chips!

Best (and Easiest!) Salsa....Ever

We love chips and salsa at our house.  We go through it like crazy.  And we are a little fussy about it.  It needs to be fresh! This recipe is a compilation of several that I tried.  We prefer very fine salsa to a chunkier salsa.  If you prefer chunky salsa, this would be very easy to leave chunky.  

1 29 oz can whole peeled tomatoes

3 jalapenos 

1 cup chopped onion

2 large handfuls cilantro

1 1/2 t minced garlic

1 1/2 t salt

1/2 t cumin

Place all in blender! Try not to eat it all in one sitting!

Notes:

-I place the tomatoes and spices in my blender then chop the onions, jalapenos and cilantro in my small electric chopper.  After they are chopped fairly small I put them in the blender and blend it all together.  

-I use frozen chopped onions and they are awesome! They make this (and MANY other things) just a little bit faster.  Plus, they chop up nice and fine with my electric chopper.

-If you prefer a spicier jalapeno - and I do - buy ones they are a little bit wrinkly.  Not OLD.  You will be able to tell a difference!

-If you don't want spice, simply remove the seeds from the jalapenos.  I usually remove the seeds from 2 of them.

-This is really only good for about a week.  If it even lasts that long.

-If you prefer fresh tomatoes, use Romas.  They have the most juice and are best for salsa.  You will likely need about 6 medium ones. I have discovered that I prefer the canned and peeled tomatoes because I really don't love the peels.

-I store this in a glass jar.  It fits perfectly in one quart.  

-Buy THESE lids for your jars.  They are fantastic for using jars to store stuff.  And they're cute!

-I use THIS blender/chopper set.  This thing is worth it's weight in gold.  It also has a food processor option.  I use the heck out of this!!! BUY IT!