Easy Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 large chicken breasts, cooked and shredded
• 1 (10 ounce) can enchilada sauce (mild, medium or hot (up to you)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (4 1/2 ounce) can chopped green chilies
• 2 cups mexican blend cheese, divided into 1/2 cup portions
• 5 medium flour tortillas (for soft tacos)
• salt & pepper

Recipe

• 1 preheat oven to 325*f.
• 2 season both sides of chicken breasts with salt and pepper.
• 3 brown chicken in hot skillet until juices run clear.
• 4 while chicken is browning, combine enchilada sauce, soup and chilies in a medium sauce pan (large enough to fit the shredded chicken in later).
• 5 simmer sauce on low to heat through and marry the flavors.
• 6 shred chicken with two forks and add it to the sauce, stir to combine.
• 7 stir in 1/2 cup of the cheese.
• 8 place a tortilla in the bottom of a 9x9 baking dish. take a second tortilla, cut into quarters. match the corners of tortilla-quarters to the corners of the baking dish. using a slotted spoon (that way there will be some sauce without chicken at the end) scoop about 1/2 of the chicken and sauce mixture and spread to coat. sprinkle 1/2 cup cheese over sauce.
• 9 repeat layers, ending with sauce and cheese.
• 10 bake for 20 minutes at 325*f. place under broiler, if desired, for 5 minutes or until golden brown.