Today I'm making this. Hope it's good. If it is, I'll take a photo, if not, this post will disappear.
I did it and of course I modified it by adding Chicken TVP and a can of white beans, but still, it made a ton! Two 9x13's and still it was a fire going off in your mouth. The boys wouldn't eat it and poor Mr. Darcey had to gulp milk in between bites.
So here I go, fixing the recipe. Less chilis by half, as a start.
18 oz chopped chicken 3 cups
4 cups cheese
10 green onions diced
2 tsp chili powder
2 cans cream of chicken soup or a recipe for GF cream of soup http://gluten-free-reality.blogspot.com/2008/06/condensed-cream-of-something-soup.html 6-17-08
2 cups sour cream
1 can diced green chilis (undrained) 7 oz can (I SHOULD HAVE KNOWN IT WAS TOO MUCH next time 4 oz.)
12 6" corn tortillas (warm to make rolling easier)
Oven 350. Spray 13x9x2
Combine chicken, 2 cups cheese, onion & chili pwdr.
In another bowl combine soup, sour cream, undrained chili peppers. Spread 1/2 cup into bottom of pan and mix one cup of soup mix into chicken mixture.
Put 1/2 cup of the chicken mixture onto tortilla, roll, place in pan. Repeat 11 times.
Place any remaining chicken mixture on top of tortillas and pour remaining soup mixture over tortilla. Cover with cheese
Cover with plastic wrap and foil, Freeze up to two months, defrost in fridge, Bake 35-40 min. without plastic wrap and foil.
Now I'm stuck with a pan and a half of firecracker enchiladas. Anyone?
Hey, (one day later) the chilis must have changed my blood over night. (Hey, Neko, it happens!) It's not as hot today.