Full assembly required!

Now you're going to hear me bitch occasionally about the difference between cooking and assembling. Cooking requires some knowledge, skill and directions. Assembly means throw a bunch of crap together and heat (or chill or blend etc etc) and consume. I don't normally like to pass on assembly "recipes", but once in a while, you find one thats just too good to be snobby about. Thus, I give you a very Americanized version, of chicken enchiladas!

Friday Night Enchiladas!  9x13 - 400°

1                       Chicken breast/person

1can ea             Cream of chicken & mushroom

1                       Med container of sour cream

2-4c ea             Shredded Cheddar & Mozzerella

1 can                 Chopped green chili's

2tbl ea               Chili powder & Cumin powder

2tsp ea              Garlic powder & Onion powder

                         Pepper to taste

1 pkg                Large Flour Tortillas

Cook the chicken however you like. I bake mine, you can boil it, steam it, poach it, whatever you prefer, just cook it until it is just done. Allow the chicken to cool and remove the skin and bone. Yes you can use other chicken parts, but just for something to put down I wrote breasts. Now either shred, chop or cut your chicken into strips. Mix together in a large bowl the soups, sour cream, spices, chili's (they aren't hot, but they add some very nice flavour) and half of each cheese. Heat the tortillas a littel in the oven or in the microwave. Just enough to warm them to make them more pliable. Now comes the fun part. Portion out your chicken evenly into the tortillas, with a large spoonful of the sauce mix and roll (or tuck and roll) and place sideby side in the 9x13. After you have filled all your tortillas, spoon the remaining mixture over the tortillas and then cover with the rest of the cheese. Cover with foil and bake in a 400° oven for 30 minutes, remove the foil and bake for another 15-20 minutes. Top should be bubbly and loverly browned! If your cheese refuses to brown and you want it so, you can put it under the broiler for a FEW minutes, never taking your eyes off of it. Allow the dish to rest for 15 minutes before cutting, else your cheese top will melt inot the mix.

You may use any melting cheese you like in this, as well as any number. If you have the money and the will, throw 8 cheeses in there (just reduce the amount per cheese). You may also add a myriad of other items, jalapenos, olives, tomatoes, peppers of any kind you like, sauteed onions, etc etc. I also prefer a but more chili and cumin powder, but as most don't I reflected that in the recipe. Have fun!!