Creamy Chicken Enchiladas

Ingredients

• 1 1/2 lbs cooked chicken, shredded (about 5 chicken breasts/3 1/2 - 4 cups shredded)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup or 8 oz. of sour cream
• 1 4-oz can diced green chiles (In Mexican Isle) (optional)
• 1 16-oz pkg Cheddar-Jack cheese blend, shredded
• 1/2 small onion, chopped or 1/2 tsp onion powder (optional)
• salt and pepper to taste
• 10 Tortilla Land uncooked flour tortillas or pkg of 10-count pre-cooked flour tortillas

Instructions
Boil chicken and then shred it. Combine soups, sour cream, chiles, cheese and chopped onion/onion powder in saucepan and cook on medium until cheese is melted. Make sure to stir often so that it doesn't burn on the bottom of saucepan. Season to taste with salt and pepper. Cook uncooked flour tortillas on a griddle or large skillet. (These tortillas are usually found in the refrigerated section of grocery stores.) Bake them until they are barely golden on both sides. You can also use regular flour tortillas that are already pre-cooked. (No need to cook these before assembling enchiladas) The uncooked ones just taste a little more homemade. Spoon a small amount of sauce onto tortilla, add chicken, roll up and place in a 13X9 baking pan or casserole dish. Continue with all tortillas. Pour remaining cheese mixture over all the enchiladas. Bake at 350 degrees for 20-30 minutes until cheese is slightly bubbly. Serve with Mexican Rice on the side.
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This turned out to be absolutely delicious. I was looking through a recipe book that was given to me for my wedding. It was a book put together by several submitted recipes from the locals in my husband's hometown. I came upon this recipe submitted by Stephanie Magleby (I have no idea who she is, but that was the name under the recipe...I still want to give her credit) and thought it sounded pretty yummy and fairly simple. I altered it just a bit to my liking. I thought using the uncooked flour tortillas gave it a much better taste. One of these days I'll have to post my made-from-scratch flour tortillas. I thought of using those today, but I was too lazy. The uncooked ones are a pretty good substitute. You can usually find these in the refrigerated section of the grocery store. Here's a picture to find them easier.
The pre-cooked ones are fine too....there's no need to cook those before assembling enchiladas.

My husband doesn't like anything spicy, so all of his enchiladas didn't have any green chiles. Mine did. You can easily separate the sauce in half and add half of the can of chiles to one part, especially if you have children or husbands that don't like anything spicy. I actually liked it a lot. It gave it a little zing. It wasn't spicy at all; it was actually pretty mild. The enchiladas tasted good either way. I made Jeremy try the ones with green chiles anyway, but he still didn't like it. At least he tried it! He loved the special ones I made for him though. I sided it with my mom's yummy Mexican rice, and we had two satisfied, overly full tummies! I hope you enjoy it!