Chicken Enchiladas

Hey guys! I recently have gotten on a kick where I am tired of our same ole things we tend to eat every week and was ready to try something new. So I finally tok the initiative to ask friends to share any yummy recipes (that were easy of course) with me so I could try!

I wanted to share this simply yet amazing recipe I recieved from a friend. I am not sure why in the world I am JUST now getting around to making enchiladas because I have heard so much about them and we eat tacos all the time and LOVE Mexican food. Anyways I finally did last night and it was a HUGE hit with the hubby :)

So if you have never done them before.. DO IT! And if I am the last person on earth to finally attempt then just laugh with me and understand cooking it not really my thing and I am just learning ha!

Chicken Enchiladas

1 package of big flour tortillas
Chicken (whole chicken or 4 large breasts skinless/boneless)
Cream of Chicken
Small can chopped green chilies
Sour Cream
1 bag (S~2 cups) shredded cheddar (I like to use the Mexican shredded cheese)
Salsa
lettuce

Directions:
Cook chicken (I boil mine until done) – Remove skin and debone, if needed. Better yet, I’ve even used the baked/rotisserie chicken from Krogers and/or Walmart…also, take off bone). Shred (pull apart) the chicken in a big mixing bowl. Add and mix in….Can of cream of chicken or cream of mushroom soup.Small can of chopped green chilies (in Mexican food section)½ cup of sour cream Spread a big spoonful of the mixture down the middle of a big tortilla. Roll and lay side by side in 13 X 9 or larger baking dish. Spray with Pam before putting the enchiladas in the pan. It will make ~8 enchiladas. Top with shredded cheese and bake at 375 degrees until hot and bubbly. Top with salsa, sour cream lettuce, olives, peppers, whatever you like!

Thanks again Diana!!!