Chicken Enchilladas

My husband is making this dish tonight and it took me forever to find the recipe. So I'm posting it here. :) Now we can always find it.

I don't usually measure anything for this. Many times I open 2 cans of Chicken and just use 8 tortillas, using 1/4 of each can in each tortilla. I just approximate or use the can of soup to measure the sour cream and then 1/2 a can for the salsa.

Chicken Enchilladas
Heat oven to 350 F

1 can cream of chicken soup
1 can chopped green chilis  or 1/2 c salsa

2 tsp garlic

2 tsp onion pwd

2 tsp oregano

1/2 tsp cumin

1T chopped cilantro

1/4 c diced green onion or 2 T diced dry onion

3 c cooked chicken, diced
1 c sour cream
1 1/2 - 2 c grated cheddar cheese
10 flour tortillas

Prepare 13 x 9 pan w spray. Combine chicken soup, salsa and sour cream. Set some sauce aside (1/2 c.) for top layer.
Place a tortilla on a clean plate or in your hand and layer as follows: 1/3 c chicken, 2 T sauce, sprinkle of cheese. Wrap tortilla and place in prepared pan. Repeat for remaining 9.
Spoon the 1/2 c sauce over the top of the tortillas. Sprinkle a little more cheese on that.
Bake for 30 min at 350 F.

Cauliflower rice

1 head cauliflower

1/4 c avocado oil or sesame oil

1/2 tsp salt

2 tsp garlic powder

1/2 c chopped green onions

1-2 T coconut aminos

Boil 4 c water. 

Add chopped head of cauliflower.

Drain.

Chop again so it's quite fine.

Place 1/4 c avocado oil to large skillet.

Heat chopped cauliflower in it.

Add 1/2 tsp salt and 2 tsp garlic powder. 

Sauté until it looks good to you and add chopped green onion right at the end w 1-2 T coconut aminos.

Serve with your favorite Sausage or Chicken (see my Teriyaki Chicken recipe) and a salad.