When it comes to cooking, I do so more out of necessity than a love of it for my family. We have a few items that my kids and hubby just love to eat and this is one of them. Creamy Chicken Enchiladas. They are so easy to make and just really yummy!!!
2 cups of cooked chicken (I use Tyson grilled chunks and cook and dice further)
1 can of Cream of Chicken Soup
8 oz Cheddar Cheese
1 cup of Sour Cream
1/4 cup of chopped cilantro (optional if you don’t want it too spicy)
12 8″ flour tortillas
1 – 2 cups of Salsa (we love to use Mrs. Renfro’s Peach Salsa)
Heat the oven to 350. Make sure the chicken is cooked through. As mentioned above, I use the Tyson’s grilled chunks and cook that up and dice them into smaller pieces. Mix the chicken, soup, 1 cup of the cheese, 1/2 of the sour cream and about 1/2 of the cilantro. Cook slightly until all items are well blended.
Take a 1/3″ measuring cup and scoop up the mixture down the middle of each shell. Fold and roll the shell closed and place into a greased 9×13 pan, seam side down. Top enchiladas with the salsa (use more or less depending upon the level of spice you want).
Bake for around 25 minutes. Top with the additional sour cream and cilantro (as desired).
(Original recipe as created by Kraft and tweaked by me)