Friday, March 20, 2009

Chicken Enchiladas

5-6 large boneless skinless chicken breasts, cooked and diced or shredded
1 small jar Pace Picante salsa
1 small can red enchilada sauce
1 can cream of chicken
1 1/2 c sour cream
cheddar cheese
12-13 tortillas
Coat a 9 by 13 pan with cooking spray. Mix salsa, enchilada sauce, cream of chicken, and sour cream together...this is your sauce. Put enough chicken to your liking down the middle of a tortilla. Top with a few spoonfulls of sauce and then cheese (you get to decide how much of each because you know yourself the best!) Roll up and place in baking dish. Repeat until all tortillas are filled and rolled. Top with the rest of the sauce and then cheese. You can also add some olives and chives to the top for extra color. Bake at 350 degrees for about 40 minutes or until cheese is melted and bubbly. Enjoy!
*These are divine! They are SO easy too, it's actually ridiculous how easy they are. If you like enchiladas with more chicken, add more...if you like them with less, do's really up to you. I made these last night for our cousins dinner and it made like 13 or 14 enchiladas which is a lot. I ended up using a full pound of sharp cheddar cheese (and then some monterey jack too.) Sorry if this is so vague...this is an original recipe and I NEVER measure anything when I'm makes it really hard to translate onto paper!
*Serve with Spanish Rice.

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