This recipe is way easy and delish . . . I used corn tortilla's this time around and they weren't as forgiving getting them out of the pan as when I use flour tortilla's . . . but they were still a delight!
On a side note I was informed that their was an article in the paper about me and the 3 other gals from Southern Utah who have recipes in the new Worldwide Ward Cookbook . . . check it out if you wish . . . News Article . . . also I will be giving one away in April so check back to enter and win!Chicken Enchilada's
Recipe by: Emily
4-5 Chicken Breasts, I used boneless and skinless, but use what you like
1 can Cream of Chicken Soup
1 Large Can Verde Enchilada Sauce
1 cup Sour Cream
2 cups Shredded Cheddar Cheese
Flour or Corn Tortilla's
1. Lay chicken breasts in a 9x13 baking dish and cover with the enchilada sauce, bake in a 375 degree oven for 35-40 minutes, until the breasts are cooked through.
2. Shred or cube the baked chicken breasts and place in a large bowl. Add the verde enchilada sauce back to the cooked chicken and then add the can of cream of chicken soup, 1 1/2 cups of the shredded cheese, and 1 cup of sour cream. Combine chicken mixture and then spoon into corn or flour tortilla's. Fill totilla's with as much or as little filling as you desire. Lay filled torilla's in a 9x13 baking pan until full . Cover the filled with remaining sauce and sprinkle with cheese.
3. Bake enchiladas in a 350 degree oven for 20-25 minutes, or until bubbly and lightly browned. Allow to sit for 5 minutes before serving. Garnish with salsa, sliced olives, sour cream etc. Enjoy!