2-3 Shredded Chicken Breasts (you can also use 2-3 cans of chicken if this is easier for you)
16 ounce can of Cream of Chicken soup
16oz tub of Sour Cream
(1) TWO pound bag of Mozzarella Cheese (yeah, that sounds like a lot…but hey….its cheese)
20 (2 10ct bags) flour tortillas
(2) 4 ounce cans of diced green chilies
Preheat your oven to 350.
Mix all of your ingredients (aside from the tortillas of course) and leave out about 2 cups of cheese.
Scoop about two spoonfuls (the kind of spoon you eat cereal with) of the mixture into each tortilla (leave enough mixture to spread some over the tops of the enchiladas before baking) roll them and put them side by side in two 9×13 pans. After they are all tucked away in their pans, spread the rest of the mixture on top of the enchiladas. And then, we bring over the rest of the cheese. Sprinkle the cheese over the enchiladas. Cover them. Its cheese. You can’t have enough cheese.
Bake for 25-30 minutes, or until the cheese is golden brown.
After your enchiladas are done in the oven, remove them, apply your favorite salsa (or my favorite) and devour.
Thanks for the recipe Kimberly!!