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My husband grew up in New Mexico where they have the real, fresh from the farm, green chilies. I learned originally how to make these from my mother-in-law and then just added my own touches to it. My DH is very critical especially when it comes to Mexican food, really likes these. You can adjust the "heat" by adding more or less green chilies, and chili powder.
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 1⁄2 cups milk
- 1⁄2 cup chopped onion
- 2 minced garlic cloves
- 2 (7 ounce) canschopped green chilies
- 2 tablespoons butter
- 1⁄2 teaspoon oregano
- 1⁄4-1⁄2 teaspoon cumin
- 1⁄4 cup salsa (mild, medium or hot, your preference)
- 1 cup sour cream
- shredded cheese (whatever kind you like-I use the package of Kraft shredded medium cheddar cheese)
- corn tortilla (allow 3-5 per person)
- vegetable oil
- Saute the onions, garlic and green chilies in butter until the onions are translucent.
- Add the soup, milk, salsa and spices.
- Simmer over very low heat for 10 minutes, stirring often.
- While the sauce is simmering, fry the tortillas in hot oil until soft.
- (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
- Place tortillas on paper towels to get rid of excess oil.
- You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
- Add the sour cream to the enchilada sauce and stir well.
- These enchiladas are served flat, stacked like pancakes on individual plates.
- Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
- Repeat layers with as many tortillas as each person wants.
- I like 3; my husband always has 5.
- Pop the plate in the oven just long enough to melt the cheese.
- You can also place cooked diced chicken in the layers.
- This can also be prepared casserole style in a 9X13 dish.