Honky Enchiladas

Best enchiladas ever! These are my absolute favorite! When I first learned how to make these, I used Campbells Cream of Mushroom soup. I needed to make the enchiladas gluten free for some friends and they told me that Progresso had a gluten free soup, so I used it and I will continue to use it in the future because it had a much 'fresher' taste. In a pinch, I will still use the condensed soup, but I definitely recommend the Progresso soup for this recipe. If you want to use the Campbell's cream of mushroom, you want to use about 5 cans and thin it out a little with chicken stock, about 1-2 cups. These enchiladas are always a success!

Honky Enchiladas

4 chicken breasts cooked and shredded

2 lbs Pepper Jack cheese, shredded (you can use half regular jack cheese and half pepper jack if you prefer less spice)

1-7oz can of Diced green chiles (I use the mild because of the pepper jack, but you can get spicy if you want)

3-18 oz cans Progresso Cream of Mushroom soup

approximately 40 white corn tortillas

To cook the chicken, you can use a pressure cooker or boil them. The pressure cooker is my preference because the chicken comes out very tender and shreds easily. Cooking time is 8 minutes in the pressure cooker. I add 1 cup of water, 1/2 an onion and 3 cloves of garlic. (If I boil the chicken, I also add the onion and garlic to the water. Boil until cooked thoroughly.)

In order to  make the tortillas easier to work with and softer in the enchilada, each tortilla needs to be lightly fried. In a cast iron skillet or regular pan, add about 2 or 3 cups of vegetable oil. Heat the oil. When you put the tortilla in the hot oil, it will sink to the bottom initially, then float to the top. Once it floats to the top (about 5 seconds), flip it over and continue frying about 3 more seconds. You don't want to fry them until they're crisp. They just need to be lightly fried! Place on paper towels to drain the oil off. 

To assemble the enchilada, first add about 1/2 cup of the cream of mushroom soup on the bottom of a 9x13 baking dish. The tortillas are next and the first layer usually takes about 6. You want to have the bottom layer of tortillas go up the side of the dish a little.

Add a layer of chicken, scatter some green chiles, cheese and cream of mushroom soup.Then a layer of tortillas, then more chicken, green chiles, cheese and soup. I make 3 layers and then on the top, I put a layer of tortillas and top with more cheese. This recipe makes two whole pans of enchiladas.

Cook in a 350 degree oven for about 30 minutes until heated through.

Enjoy!