Sour Cream Chicken Enchiladas

This meal is a stable in our house!  I made it into a casserole many years ago because I only use 6 tortillas for 6 servings!  Isn't that fantastic; because who could eat just 1 enchilada?

Sour Cream Chicken Enchiladas

Boil 2 boneless, skinless chicken breasts for 20 minutes; remove from heat and let cool; then shred.

Mix:
1 cup low fat sour cream
1 can cream of chicken soup
1 Tbsp. dried, diced onions
2 Tbsp. chili powder
1/2 tsp. garlic powder
6 corn tortillas; 2 cut in half

Stir in chicken.

To cook the corn tortillas, heat oil in a small skillet (needs to be large enough to hold the tortillas).  Once oil is hot, cook corn tortillas, one at a time.  Place carefully in oil, count to 3, turn over, count to 3 and remove to a paper towel lined plate.  

In 2 quart baking dish spoon a layer of chicken mixture; then place 3 tortillas across chicken mixture; cutting tortillas to fit across; then place a layer of grated cheese; then place another layer of tortillas; then chicken mixture and end with grated cheese.  Bake uncovered at 350 degrees for 30 minutes or until the cheese is melted and lightly browned.  This dish can also be frozen and heated after thawing and coming to room temperature.

Easy Charro Beans

Saute for about 5 minutes or until vegetables are translucent:
1/2 diced onion
1 seeded, deveined jalepano, sliced
1/4 diced pablano pepper
6 chopped fresh medium tomatoes ( I like the size between a cherry tomato and regular vine tomato)
2 sausage or chorizo links; casing removed and cut into 1/4" chunks

Add:
 2 cans pinto beans
1 tsp. chili powder or more to taste
1/4 tsp. smoked paprika
1/4 tsp. cumin

Continue to cook on medium low heat until warmed thru; about 30 minutes.