Easy Chicken Enchiladas

I love this recipe. I would make it a lot more often if I wasn't afraid of making everyone else tired of it. Another easy one that has been perfected. 

Easy Chicken Enchiladas

From: Christi 

16 oz. sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

Flour tortillas

4 cups shredded cheddar cheese

Green onions, diced

2 boneless skinless chicken breast, boiled then cubed. 

In a bowl combine the sour cream & soups, salt & pepper to taste.

Heat chicken strips according to directions on package.

Reserve a small amount of the soup mixture, cheese, and onions for garnish.

Start with a tortilla shell, add a dollop of soup mixture and spread evenly to form a thin layer on the shell. Next add a layer of chicken, sprinkle with cheese and onions. Fold tortilla shell into a burrito and hold seam into place with a toothpick, place in a 9X13 greased pan. Keep making enchiladas and placing them into the pan until all ingredients are used. Top with reserved soup mixture, and sprinkle with reserved cheese and onions. Don’t completely cover enchiladas so they are able to crisp up, if you smother them they will come out soggy. Still good, but they won’t be crisp.

Bake at 350 for 30 minutes or until all ingredients are hot and bubbly.

NOTE: You can use the meat from a rotisserie chicken from the deli, or any other form of chicken you would like. Fajita flavored strips or rotisserie chicken (pulled apart) have more flavor to them. 

You can add an endless list of other ingredients according to what your family likes… mushrooms, olives, peppers, beans, tomatoes, etc.

This basic recipe breaks down to 281 calories per enchilada.