Chicken Enchiladas

Chicken Enchiladas

I make this dish alot for both my family and when we have company. It is so easy, but is always delicious. I am asked for this recipe everytime I serve it to guests. Make a double batch and freeze one pan before you cook it.

Ingredients

1 whole cooked chicken (home roasted or rotisserie) or 4 cooked chicken breasts

2 10oz cans cream of chicken soup

16oz sour cream

7oz can chopped green chilis

10 taco sizeflour tortillas (whole wheat or white)

3 cups cheese (cheddar, mexican blend or pepper jack)

Directions

Break chicken into bite sized pieces set aside

Combine soup, sour cream & green chilis

Add chicken to cream mixture and blend well

Lay out the tortillas, spoon about 1/4 cup of chicken mixture down middle of each tortilla, reserving about a cup for the top of the casserole. Sprinkle each with some cheese.

Spoon a little mixture into the bottom of a 9x13 pan to prevent enchiladas sticking

Roll up each tortilla and place side by side in pan.

Take remaining chicken mixture and spread over the top of the enchiladas.

Sprinkle with remaining cheese.

Cover and bake at 350 for approx 45 minutes. Uncover and bake for an additional 15 minutes until golden brown. Let stand for a few minutes before serving.