Dangerously Cheesy Enchiladas

This recipe was passed along to me by my friend Katherine Sullivan. You can visit her website by clicking here. It is not a very traditional enchilada, but for the untraditional type, like myself, it's quite DELICIOUS! (I have added a couple of my own touches as I like things cheesier than most)

• 1 tbsp butter or vegetable oil
• 2 lbs chicken breast diced (no skin or bones)
• 1/2-1 small onion chopped
• 1-2 cloves garlic crushed
• 1 dash garlic powder (around 1/2 tsp)
• 1 dash onion powder (around 1/2-1 tsp)
• 1 dash salt (around 1/2 tsp)
• 1 dash pepper (around 1/2-1 tsp)
• 2 small cans of green chiles, drained (optional)
• 1/4-1/3 large block of Velveeta cheese
• 1 can Cream of Chicken soup, condensed
• 1 can of Evaporated milk
• 5 burrito sized tortillas (approximately)
• 1 1/2-2 cups grated Monterey Jack or Mozzarella

Preheat oven to 350 degrees (F). You will need one 9X13 pan, ungreased.

Heat butter or vegetable oil in large skillet over medium heat. Add chicken pieces and cook until outside of chicken is mostly white. Add onion, garlic, seasonings and 1 can of green chiles and saute until chicken is mostly or completely cooked. Leave to simmer on low heat while preparing sauce (if needed).

In small sauce pan over medium high heat add velveeta, condensed chicken soup, evaporated milk and 1 can of chiles. Heat until velveeta is completely melted, stirring very frequently to prevent burning layers on the bottom.

Place 1-2 large spoonfuls of chicken mixture in center of tortilla (more or less as necessary). Sprinkle grated monterey jack over the chicken mixture and drizzle one spoonful of sauce over the top. Wrap the tortilla (starting on one end) and place it in an uncreased 9X13 pan, seam down. Repeat until mixture is gone (recommend 5 total burrito sized tortillas). Once pan is full drizzle remaining sauce over the top of enchiladas. Place in oven and bake 15 minutes. Remove and let cool 5 minutes and serve enchiladas in halves.

Possible complimenting foods: corn bread, mexican rice, refried beans, tortilla chips.

Approx cook time: 30 minutes Servings: 8-10

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