Chicken Enchiladas

I really like this recipe for chicken enchiladas. I got it from one of my closest friends, Nicole, while we were roommates in college. The reason why I like this recipe so much is because it is SOOOOO easy!! And it doesn't taste too bad either!

Here's what you'll need:

1 can cream of mushroom soup
1 C. sour cream

1 can of chicken broth

1/2 small can diced chilies

3-4 T. salsa

2-3 C. cooked chicken

1 T. dried onions

12-18 flour tortillas

2 C. shredded cheddar or colby jack cheese

Mix all ingredients together (except the tortillas and cheese).

Dip tortillas in sauce, grab some chicken filling out of the sauce and put it in tortillas, sprinkle with some cheese, roll up and place in a 9 x 13 inch pan. Repeat until chicken filling is gone.

Now the number of how many enchiladas you end up with depends on how much filling you put in them. I usually put about 2 Tablespoons worth in each of my tortillas. If you like really moist enchiladas, make one pan and pour the remaining sauce over the enchiladas and cover with foil for half of the cooking time. If you prefer them more on the crispy side, you can make 2 pans and drizzle what's left of the sauce over both pans (there won't be much) and bake uncovered.

They bake in a 350 degree oven for 25 minutes. Take them out of the oven and spinkle with more cheese and let bake another 3-5 minutes until cheese is melted and bubbly.

This also makes for a great freezer meal, if you don't mind soft enchiladas.  Just assemble in a foil pan, cover tightly with heavy duty or freezer foil, label and freeze.  To serve:  Thaw.  Bake at 350 degrees for 35-40 minutes and proceed with the recipe from there.