Chicken and Cheese Enchiladas

Josh came home for the weekend and so per his request we made my mom's famous enchiladas. As soon as we get to Denver and all my kitchen tools are unpacked, I'm making a HUGE batch for Frank and our freezer... Gotta start stockpiling meals for after this baby comes :)

*We are not big measure-ers, we just kind of throw whatever sounds good in, and make a lot. We started with 2 big chicken breasts, and had a lot of filling - so Saturday night's dinner was Stuffed Chicken and Cheese Enchiladas. The great thing about this recipe is that it's really easy to adjust. I'm going to attempt to scale it back, for a normal sized 9x13 pan.

2 small, or 1 medium chicken breast, cooked in water with salt and pepper - and celery tops, if you have some to spare.
Shred chicken, save broth.

1 medium sized onion, diced
about 3 stalks of celery, diced
Cook with oil, garlic and a little salt until soft. The celery takes longer, so give it about a 5 minutes head start.
You could also add fresh jalapenos, or peppers. Whatever sound good.

In a large bowl combine:
1 can cream of chicken (I buy low-sodium, low fat)
1 can cream of celery
a bit more than 8 oz of sour cream
& mexican seasoning... we used (about) 1/2 pkg. taco seasoning, 1 tsp cumin, 1/4 tsp chili powder, 1/4 tsp black pepper - no salt-

Place 1/2 cup or so of the above mixture into another bowl/measuring cup - add about 3/4 cup of milk, stir well with soup mixture. You want about 1 1/2 cups of sauce for the top.

In the large bowl of soup mixture add... (these are all optional, use what you like)
chopped jalapenos
chopped black olives
cooked onion & celery mixture
shredded chicken
(Next time, I'm adding a can of black beans)
Mix well.
Stir in at least a cup of shredded cheese. We used a mixture of Pepper Jack and Colby Jack.
Add chicken broth, if filling is dry. We added some broth.

Lay out all the tortillas, divide filling up among tortillas. When all the filling is divided up evenly, roll and place in a buttered 9x13. Pour sauce over rolled tortillas. Cover with foil. Bake at 350 for 45 minutes, until hot and bubbly. Remove pan from oven, top with another cup, or so of cheese and black olives (if desired), bake another 10 minutes. Top with green onions (if desired).