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In a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.)
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add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; Saute for 2 to 4 minutes until onions are translucent on medium-low.
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Add shredded carrot to sauteed onion mix saute for 2 minutes; stirring constantly.
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Add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, white pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well).
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Add 1/4 cup of the sour cream; mix well and remove from heat.
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Preheat oven to 350eF.
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Now is the time to make a little assembly line (trust me it makes it quicken when you do this)
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ASSEMBLY LINE:.
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Tortillas->Sauce->Cake Pan->Cheese.
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Once you have set this up this is how you do it:.
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Take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.
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Lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce.
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Roll and make sure that the side where to tortilla closes is on the bottom.
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REPEAT: 7 more times.
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Once all the enchiladas are made and in the cake pan in a row.
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Pour remaining contents of the sauce pan onto of enchiladas.
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Next sprinkle the 1/2 cup cheese that was set aside on top of that.
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BAKE for 15 minutes (until edges of tortillas get crispy and golden brown).
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Sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that.
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SERVE & ENJOY!
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