Tempt My Tummy Tuesday ~ Chicken Enchiladas

I know I posted this about a year and a half ago but I was on a cooking with beer theme and had to show it again. We don't drink beer here but I do cook with it every once in a while. This is a recipe that was passed down from a co-worker at the plastic surgery clinic. This has become a very popular request dinner at our house. Our neighbor likes chicken and beer and I thought I would make this for them, sadly the night I made it they weren't home ... hehe so we had it for dinner and Mr. Grumpy Pants even had a second helping. You know it's good when Rick goes back for more and not grabbing junk food at the end of the night!

This is a simple and easy recipe to throw together and a crowd pleaser. Don't worry the beer cooks off and just leaves a nice hop taste to the chicken.

Ingredients:

4 or 5 Chicken Breast

1 can of Beer

1 can of Cream of Mushroom

1 LARGE can of green enchilada sauce

1 can of green chillies

1 LARGE container of Sour Cream

2 Cups of Cheddar Cheese

6 or 8 Tortilla

Preheat oven to 350. On stove cook the chicken in the can of beer, until cooked threw. In a large bowl add the Cream of Mushroom, Green Enchilada Sauce, Green Chillies, Sour Cream and Cheese. I call this the "goop" mix it well and set aside while chicken cooks. When chicken done you can cut into strips or I like to shred it's easier :). Lay out a tortilla, add a large scoop of the "goop" and top with chicken. Most days I roll nicely like and tuck in the edges or if in a hurry like this night I just roll them up. The true tuck insides and roll is the best easier to serve. Depending on how much chicken you use will determine the amount of tortilla's you need to use. Once all wrapped up use the last of the goop to top and put in the oven for 35 - 40 minutes, until brown and the cheese in the goop is melted. Cool and serve.