Sour Cream Chicken Enchiladas

• 1 whole fryer
• 2 tsp. poultry seasoning
• 2 tsp. salt
• 2 cans cream of chicken soup
• 2 4 oz. cans diced green chili peppers (these are very mild chili peppers)
• 2 Tbs dried onion (you can use fresh [1 small onion - chopped] but sauté in a small amount of butter in the microwave)
• 1 24 oz. carton sour cream
• 24 corn tortillas
• oil as needed
• 1-1/4 lb. Monterey Jack cheese
• sliced jalapeño peppers (optional)
• Lots and lots and lots of paper towels

Step One

Boil fryer with poultry seasoning and salt. Bone after done, put meat in a medium bowl and set aside. Be sure to freeze chicken broth to make chicken soup! Grate Monterey Jack cheese in another bowl and set aside.

Step Two

In a large sauce pan heat cream of chicken soup, chili peppers and onion until almost boiling. Slowly add sour cream. Heat until just warm (over heating will curdle the sour cream).

Step Three

Mix about (I never have measured this) 3/4 to 1 cup soup mix with chicken until just moist.

Step Four (the hard part)

Once you start this process you can't stop. Be sure to have paper towels pre-torn in order to use for blotting. In a small skillet heat about 1 tbl. of oil until just before smoking. Add 1 tortilla and heat for about 10 seconds and turning over and repeating the process. Remove tortilla and place on about three paper towels. Blot with another paper towel. Add about 2 large spoon full of chicken mixture with about 1 Tbs of cheese. Roll tortilla around mixture and place in a baking dish. Repeat process by adding oil as needed to your skillet. Use all of the chicken mixture. WHEW!!!!

Stop!!!

This is where you can divide the enchiladas into the portions you want and freeze. Do next step before freezing.

Step Five

Top enchiladas with remaining soup mixture and then Monterey Jack cheese. Add jalapeños on top of cheese (if you wish you can heat this separately in the microwave - they are always best if served hot).

Step Six

Bake at 350° F for about 25 - 30 minutes until cheese is melted. Remove from oven and let sit for about 5 minutes. Serve.