2 lbchicken breasts, boneless and skinless boiled and shredded
2 cmexican blend shredded cheese/ or shredded colby jack
·taco seasoning mix
110.5 oz can cream of chicken soup
119 oz can of enchilada sauce
·if you don't have enchilada sauce make your own! recipe will follow
·cumin to taste
How to Make Easy Breezy Chicken Enchiladas
- Preheat oven to 350*
In a bowl whisk together enchilada sauce and soup.
- Combine shredded chicken with seasonings, 3/4 cup cheese, 1/4 water (sometimes i use the broth from boiling the chicken) and a little of the combine sauce/soup
- Heat tortillas wrapped in a damp paper towel in the micorwave for 50-60 secs
- Spoon chicken mixture into tortillas, roll and place seam side down into a 9*13 cassarole dish. Spoon remaining sauce over tortillas then top with cheese ( we love cheese so occasionally i had more than 2 cups!)
- Bake until bubbly!