cheesy chicken enchiladas

How To Make cheesy chicken enchiladas

• 1

  Boil chicken until done...I season as if I was making chicken soup (freeze the broth for later use)
• 2

  Shred the chicken using a fork or put in food processor until shredded coarsely.
• 3

  Mix 1 can cheese soup and 1 can green enchilada sauce into shredded chicken.
• 4

  At this point if you LOVE cheese, add a handful of shredded cheese to mixture, mix well.
• 5

  Spray the largest casserole dish you have with Pam. I use an 11”x 15” dish, but you could split into 2 dishes if needed.
• 6

  Place 2-3 tablespoons of chicken mix into tortilla and roll up tightly like a burrito. Lay them side by side in dish, squishing as close together as possible.
• 7

  Once all are filled and rolled, pour red enchilada sauce over top, spread with spoon if necessary.
• 8

  Sprinkle shredded cheese over top to cover completely...the more the better!
• 9

  Place in 350 degree oven for 20 minutes or until cheese starts to brown.
• 10

  Serve with sour cream. Freezes well.
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