Chicken Enchiladas

Hey Ya'll... so married life is good, and I gotta admit I've enjoyed cooking real meals so much! It seems I've been doing so well, until I look at the GG blog and realize how amateur I really am! Yikes! Well, i looked through and didn't see anything similar to this, so if you all know it already, please forgive me!

When making these chicken enchiladas, i looked at a couple of recipes and just kind of did my own thing with what I had in the Cupboards! I have never been a real fan of red sauce, so this is a creamier, less severe version (that I'm sure you've all had before).

Ingredients:
2 large chicken breasts
1 can cream of chicken soup
about 6-8 ounces of sour cream (I eyeballed it here)
1 half (give or take) of an onion
Handful of fresh mushrooms
1 small can of diced green chillies
Mexican blend cheese
2 cans of green enchilada sauce
8-10 flour or corn totillas (or even spinach totillas, YUM)

(Let oven preheat on 350 degrees)
First, I started by sauteing chopped onion and mushrooms (i didn't saute them together though, in fear of the muchrooms taking in too much onion flavor)
Next, grill 2 chicken breasts on the George Foreman Grill-- cube when fully cooked
Combine chicken, onions, mushrooms, chillies, a handful or two of cheese, cream of chicken soup, and sour cream (with some salt and pepper, and a dash of ceyenne pepper, if you want)
Fill totillas, roll, and place in a sprayed 9x13 pyrex
Top with two cans of green sauce and spinkle with cheese!

Bake at 350 for about 30 minutes, or until bubbly and delicious!


Seriously-- you will love this!

--Newest newlywed, Adrianne Jayne Young

(this was just off the top of my head-- I'll add more recipes later)