Mix ingredients:
sour cream,
cream of mushroom soup,
monterey jack cheese,
chicken stock, chicken,
green chilies, and
enchilada sauce together. (Hold back about 5 to 6 tablespoons of the enchilada sauce.)
Lightly fry corn tortillas
Place a sautè pan on a medium heat stove top, with 3 to 6 tablespoons of your favorite oil. You may need more depending on how many tortillas you decide to use.
Lightly fry each side of your tortilla. Do not brown the tortilla. Only cook enough so the tortilla is soft for folding your enchiladas.
Making the Enchilada
*Spread a little bit of the green enchilada sauce on the bottom of the casserole dish to begin with. This will help prevent sliding.
Take lightly fried tortilla, put a scoop of the chicken-cheese-chile soup mixture, roll it, put it into a casserole dish.
Continue with the next lightly fried tortilla… And so forth….until all the tortillas are rolled with the chicken mixture sauce cheese etc.
Pour the remainder of the sauce over the chicken rolled tortillas. Sprinkle with cheese, put in a 350° oven for 20 minutes until cheese starts to bubble.
If you held back some of the enchilada sauce, you can serve it with the enchiladas on the side so that guests may spoon on as much, or little as they’d like. (Warm in microwave to your liking.)
Serve with mixed green salad and you have an easy authentic Mexican meal.