Can I have a little jalapeno on mine?

Okay, y'all... this recipe is legit. 

It comes from the kitchen of Melissa Guthrie, better known as, my Mama. 

It's super low-maintenance, 

extremely tasty, 

and will satisfy any Mexican--lovin'-foodie on a summery Thursday evening. 

Here goes...

Homemade Chicken Enchiladas

You'll Need:

1 can cream of chicken soup

1/2 cup sour cream (light)

2 T. butter

1/2 onion (chopped)

1 tsp. chili powder

2 cups chicken (cooked, diced)

1 (4 oz.) can chopped green chiles

8-10 (7") flour tortillas

1 cup shredded Monterey Jack/Cheddar cheese

*Optional:

parsley for garnish

jalapenos for topping

chips & salsa/guacamole on the side

To Do:

1) Preheat oven at 375 degrees.

2) Stir together soup and sour cream; set aside.

3) In a 2-quart saucepan, melt butter. Stirring often, cook onion and chili powder on medium heat until the onion is tender.

4) Stir in chicken, chiles, and 2 T. of soup/sour cream mixture (from step 2). Remove from heat.

5) Along the center of each tortilla, spread 1/4 cup chicken mixture and fold sides over. Place seam-side down in a 9x13 pan.

6) Spread remaining soup mixture over top of enchiladas.

7) Cover pan with foil and bake for 15 minutes.

8) Remove pan from oven and sprinkle cheese over the top. Place pan back in oven uncovered, cook cook for additional five minutes (or until cheese melts).

9) Garnish with parsley, jalapenos, salsa, or guac.

10) Dig in! Feel free to give in to your inner salsa dancer.