Last night's project. Brock told me this is his very favorite thing that I make, so I feel comfortable bragging a little in saying I ROCK at making Chicken Enchiladas!!!
They are also super easy and they make delicious leftovers! You've gotta try this recipe!
1 dozen Medium Flour Tortillas
2 cans Cream of Chicken Soup
1 pt Sour Cream
Mixture #1:
1 chicken (or about 5-6 breasts) boiled and diced
1 small can green chilies
3-4 cups shredded colby jack cheese (depending on how cheesy you want it!)
Divide Mixture #1 evenly into tortilla shells and roll up next to each other in a greased 9 x 13 pan. Mix Sour Cream and Cream of Chicken and spread generously over the top of the tortillas. Top with more cheese! Cook 350° 30-40 minutes. Ready to serve!
Secret time-saving tip:
Canned white chicken breast instead of boiling chicken is WAY faster and easier! So if you're in a hurry, that's the way to go!
Enjoy!
