Chicken Enchiladas

3 chicken breasts (cubed or shredded)

3 small cans of cream of chicken soup

12 oz sour cream

2 C. cheese (we like to get the mexican or fiesta blend)

1 small can of green chilis

6 tortillas

• Cook your chicken and salt and pepper to taste
• preheat oven to 375degrees
• mix together 2 cans of cream of chicken, sour cream, 1 C. cheese, and green chilis
• in the bottom of your pan your pan spread the remaining can of cream of chicken  (picture below)

• put 3 spoonfuls of mixture in 1 tortilla and a few peices of chicken and roll it up

(continue this till all tortillas are filled up) 

(leave some of the mixture to put on the top)

(picture below)

• top it off with the rest of the mixture (like you did on the bottom)
• then sprinkle the remaining cheese on top (pitcure below)

• cover with tinfoil except the corner (to vent)
• cook 25 min with tinfoil on
• remove the tinfoil and cook another 10 min

(finished enchiladas, we cut them in half to get them out of the pan easier)