Recipes: Sour Cream Chicken Enchiladas

Now these are what my mother used to make my brother and I, and I'll be honest, they were my favorite thing to eat. So I had her send me the recipe so I could make them for my husband and myself. This was my first time making them, so excuse me for not taking pictures along the way. But they came out great!

What you'll need is:

Either a whole chicken or about 5-6 chicken breasts. (Depending on how meaty you want them. She used a whole chicken; I used 5 breasts.)
2 individual stalks of celery
1/2 of a yellow onion
8-10 Big flour tortillas
1 family style can of Cream of Chicken Soup
1 small can of Cream of Mushroom Soup
16 oz. tub of Sour Cream
8(+) oz package of mild cheddar cheese (More if you like a lot of cheese like I do)
1 normal sized can of mild Rotel diced chilies

My mother and I both serve this with Ranch Style Beans (It's a black can with yellow and red on it and the Ranch Style Beans is in white lettering.)

Clean the chicken with cool water. Salt and pepper it to taste. (As for me, my breasts were frozen, so I just added the salt and pepper to the water in the next step.)
Chop up the celery and onion, and along with the chicken, put them in a big pot of water to boil on the stove for 30 to an hour. Or until chicken is completely done.
(I diced my celery and onion because eventually they will be going into the mixture you will make later on. Also, you can use less celery and/or onions depending on your like or dislike of the two.)
In a bowl, combine the sour cream, 2 cups (or more) of cheese, the Soups, and the Rotel.
When chicken is done boiling, filter out the celery and onions and add it to the mixture.
Take about 1/4 of the mixture out and set aside to use for the topping.
Now cut or pull chicken apart and add to the larger mixture of the two.
Preheat oven to 350 degrees.
Fill each tortilla with some of the larger mixture and roll up. 
Get a (glass) rectangular baking dish out and place rolled tortillas, side by side and touching, in the dish.
Then take the remaining 1/4 of mixture and cover the dish of rolled tortillas.
Finally, cover the top with as much cheese as your little heart desires.
Bake for 40-50 minutes or until cheese on top is melted and golden brown.

AND THERE YOU HAVE IT!

FYI: they are suppose to be messy. They should probably be called Messy Sour Cream Chicken Enchiladas. And the mixture inside of the tortillas should be a bit more done than the outside. But both still messy :).

I served these on Super Bowl and I didn't get a picture of them afterwards but I did get one right before they hit the oven. (They were half way gone before I realized I should've taken a picture.) But here's the picture of them before they went in. Hope you enjoy them as much as my family and I do! :)