I just took out 12 chicken thighs that were in my freezer opened up the ziploc bag and dumped them into a pot of warm water placed on the stove over low in a bath of herbs and 1 onion quartered. I'm going to let that cook until it's soft enough to fall apart, about 2 to 5 hours.
Then I'm going to take the chicken out, let it cool, save the broth and freeze it so I can use it later, and then shred the chicken into bits for the tortillas.
Okay here are the ingredients
5 c. SHARP cheddar cheese shredded
2-3 c. Shredded Chicken Thighs
2-3 c. Sour Cream
1 can cream of chicken soup
1 can green chilies
2 Tbs. minced onion
1 Tbs. minced garlic
1 can mushroom drained
1/4 tsp. pepper
1/8 tsp. salt
1 tsp. dried parsley
Okay here comes the easy part...
mix everything but the tortillas and 2 cups of cheese in a bowl together. Warm up the tortillas for 30 seconds in the microwave, and grease a 9x13 baking dish.
Fill up each tortilla as full as you want, roll it up and place it in the dish, making sure to leave about 1/2 cup of the mixture for later.
When the baking dish is full take the 1/2 cup mixture and spread over the top of the enchiladas and then sprinkle with remaining cheese.
Bake at 350 covered for 20 minutes and then uncover for 5 minutes. Then BAM! Dinner is done and it's amazingly delicious and easy. I don't care who you are, you can have dinner tonight on that!