Family Tested & Approved
cream cheese, room temperature
chicken breasts, boneless and skinless
corn or flour tortillas
Salt & pepper, cube and cook chicken until no longer pink.
Cube brick of cream cheese. Add chicken & mix until melted.
Add 1/2 jar of salsa to the chicken mixture.
Warm tortillas in microwave until softened.
Add heaping spoonful of chicken mixture to tortilla and roll up. Place seam side down in greased 9x13 pan.
After all chicken mixture is used, mix sour cream with rest of salsa. Spread over enchiladas. Cover with cheese and bake at 350 degrees until cheese is melted & golden brown.