Chicken Enchiladas

okay, okay. I am going to share my Chicken Enchilada recipe.  Why do I feel protective of it... becaaaaauuuuuse its so tasty!  Then why be selfish!  Here ya go and you're welcome...

Chicken Enchilada's

Shopping List:

• 3 boneless chicken breasts (or pre-packed grilled chicken strips)
• 2 10.5 oz cans Cream of Chicken Soup
• 2 cups sour cream
• 2 4oz cans diced green chilies
• 12-24 small flour tortillas (gordita or burrito size works)1/4 cup chopped onion
• 2 cups shredded cheddar
• 2 cups shredded pepper jack
• chopped olives

Let's Make It:

1. Preheat oven to 350
2. Boil chicken until no longer pink
3. Mix-soup, sour cream, and 1/2 chilies
4. Spread 1/2 cup of mixture in a 9x13 baking dish
5. Save 1 cup mixture and set aside
6. Cut chicken into cubes and stir into remaining mixture (that is not set aside)
7. Separate chopped onion and cheeses in half
8. Spoon chicken mixture, pinch of onion, and pinch of cheeses into a tortilla.  Roll up seam side down and place in baking dish.  Continue until mix is gone or tortillas run out!
9. Spread the mixture that was set aside on top of rolled tortillas.  Sprinkle remaining half of onion, cheeses, green chilies, and olives on top.
10. Cover with tin foil and bake for 25-30 minutes
11. Remove foil and bake another 10 minutes (don't let the cheese brown)

You can make this ahead of time and keep in fridge until ready to bake OR you can freeze it...which is why its a great meal to take to pregnant Mama's!  Oh yeah, and TRY to leave leftovers because its even better the next day.

(Thank you Dawn for sharing this delicious recipe with me over 7 years ago!)