Enchilladas

David makes the best enchilladas on the planet.  My mom's are pretty darn good, but I'm sorry to her for saying, David's are better.  The secret is revealed here.  This makes a gigantic batch, so you need a casserole dish larger than 9"x13".  David and I made this one together.

Ingredients:

- Approx. 2 lbs chicken thighs, shredded
- 1 lb Mozzarella cheese (we use moz and provolone)
- 10-12 large flour tortillas
- 2 small cans green chilis
- 1 large tub sour cream
- 1 family size can condensed cream of chicken soup
- black pepper
- diced jalapenos, if desired

The chicken prep is a pain in the butt, but very much worth it.  We just buy the cheap chicken parts, usually thighs and legs, sometimes nicer parts are in there too, but it's only $0.78/lb.  We boiled it, then peeled off the skin and shredded that juicy meat.

David decided he wanted to add jalapeno this time.  We love that extra kick.  Fresh can be used, but would need to be pre-cooked.  If you use the jalapenos from the jar, rinse them first so the vinegar doesn't get in the dish.

Beautiful dice!

Preheat the oven to 375 degrees.  Mix together everything except the cheese and tortillas (duh on that part).  We like to add lots of pepper to everything.

Spread a layer of sauce on the bottom of the pan first.  You don't want the tortillas drying out or sticking to the bottom.  Then get your first tortilla and spread a layer of sauce down the center.

Sprinkle in some chicken and cheese, fold in half, roll up, and stick 'er in the pan.

Almost there!  I like to make sure the end of the tortilla is face down in the pan.  We ended up doing 11 tortillas here, but 10 is pretty regular.  We used 11 because we had 3 left over, then I just bought a pack of 8 tortillas.

When you are done rolling the chicken filled tortillas, pour the remaining sauce over the top.  Spread it all over, making sure to catch any gaps and at least moisten all showing tortilla.

Then sprinkle the remaining cheese over the top.  We were very generous within the tortillas, so we didn't have very much cheese left over for the top.

Now cover it loosely with aluminum foil and bake for about 30-40 minutes.  Make sure to remove the foil for the last 10 minutes so the cheese can melt and brown properly.  Once you are done it should look like this:

Ta-da!

Dig right on in!  We tend to overeat these super filling yummies.

Happy eating!