My 20th birthday (2009) at Grandma Brimhall's House in Toquerville Utah with a meal of chicken enchiladas, black beans and fresh salsa.
I think I have requested these for every birthday since I was 12. Usually they are served with beans. Recently our family has started serving them with fresh pico de gallo, and green chili salsa, plus extra ingredients. Personally, I always add chili powder and tabasco sauce to my chicken mix. But, this recipe is the straight up original.
Creamy Chicken Enchiladas
1 lb cheddar cheese (do we actually measure? no.)
1 pint sour cream
2 cans cream of chicken soup
1 can chopped creen chile (4 0z)
1/2 medium onion
2 dozen flour tortilla
3 chicken breast, boiled and chopped into cubes
Mix everything else in, but save about 2 cups without chicken in it.
Fill and roll tortillas.
Place in a greased casserole dish.
Put remaining sauce on top and some more grated cheese, or you can layer the enchiladas up, but always end with sauce and cheese.
Cook for 15-20 minutes in 350 degree oven, or until bubbly.