cheesy chicken enchiladas

How To Make cheesy chicken enchiladas

• Step 1
  Boil chicken until done...I season as if I was making chicken soup (freeze the broth for later use)
• Step 2
  Shred the chicken using a fork or put in food processor until shredded coarsely.
• Step 3
  Mix 1 can cheese soup and 1 can green enchilada sauce into shredded chicken.
• Step 4
  At this point if you LOVE cheese, add a handful of shredded cheese to mixture, mix well.
• Step 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.
• Step 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.
• Step 7
  Once all are filled and rolled, pour red enchilada sauce over top, spread with spoon if necessary.
• Step 8
  Sprinkle shredded cheese over top to cover completely...the more the better!
• Step 9
  Place in 350 degree oven for 20 minutes or until cheese starts to brown.
• Step 10
  Serve with sour cream. Freezes well.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!