Easy Chicken Enchiladas

Easy Chicken Enchiladas
By Tonya Kelley

Overall Rating 

Description
Easy chicken enchiladas any one can make. Even picky eaters will love it.

Ingredients
3/4 to 1 pound of cooked chicken(more or less depends on how much meat you like)
2 cans of cream of chicken soup
12-16 flour tortillas(depends on size of tortilla)
1 cup of sour cream
4 cups of your favorite cheese shredded
1-2 3 oz cans of diced chile's(depending on how spicy you like it)
1 medium diced onion
1 glove of garlic crushed
Cooking spray
1/2 cup of milk (may use water but will not be as creamy)

Directions
Pre-heat oven to 325 degrees. You will need 3/4 to 1 pound of cooked chicken. You may use a purchased pre-cooked chicken/left over chicken or cook you own. If you cook your own the easiest way I have found is to place 1 1/2 pounds of bone in chicken or 1 pound of boneless/skin less chicken in a pot with salt, pepper, water and boil until completely cooked. When the chicken is cooked you are ready to begin once it has cooled. Remove the skin and bones from the chicken then, shred the chicken or cut it into small pieces, personally I like to pull it apart by hand. Once the chicken is the size you like place it in a large bowl. Then add your diced onion, garlic,and diced chile's. In a Medium bowl mix canned soup, sour cream, 2 cups of cheese, and 1/2 cup of milk, stir until well blended. Set aside 2 cups of this mixture(approximately 1/2). Put the rest of the soup mixture into the bowl with the chicken. Stir until well blended. Then get a 13 X 9 baking dish and spray with cooking spray to coat well. Metal pans work best. With glass pans the bottom of the enchiladas brown too quickly. Take one tortilla place approximately 1/8 of a cup of filling some cheese and roll, then place in pan. Continue until all of the filling is gone. Next take soup mixture that you set aside earlier and pour over the top of the enchiladas. Then top with remainder of cheese. Cover with foil and bake for 30 minuets in 350 degree oven then remove the foil and bake an additional 10 minuets or until cheese is melted and bubbly. Serve with Spanish rice extra tortillas and salsa. The sauce part may be made while you wait for the chicken to cook and cool.

Prep Time: 40 Min
Cook Time: 40 Min
Total Time: 1 Hr 20 Min
Servings: 8