Creamy Chicken Enchiladas

This one is a favorite at my house, we have to cook this at least twice a month.



I love this recipe because I make 2 different recipes with the same ingredients, you can make enchiladas or casserole, here is the recipe for both:

Ingredients (same for both)
3-4 Boneless Chicken Breasts (boiled and cooked through)
1/2 pint Sour Cream
2 cans 98% Fat Free Cream of Chicken Soup
4 oz. can of chopped green chillies
grated cheese (as much or as little as you would like)
Tortillas

Boil your chicken, then I run the chicken through my grater food processor to make it thin. Mix the chicken in with the Sour Cream and Chicken Soup, add green chillies and about a cup of cheese.

For the Enchiladas:
Add as much as you would like to the center of a tortilla, save some remaining chicken mixture to pour over the top of all the enchiladas. fold and put seam side down on greased 13x9 pan. pour remaining chicken mixture on top and add a little more cheese. Cook 350 for 25-30 min's or until cheese is melted and center is warm.

For the Casserols.
Layer 1: Rip apart tortillas into pieces and layer on the bottom of greased 13x9 pan. Follow same instructions for the enchiladas and pour 1/3 of mixture on top of tortillas.
Layer 2:Rip up more tortillas and follow previous steps
Layer 3:Same as above, but top with more cheese.
Bake 350 for 30 min's or until cheese is melted.

Once baked, you can add more sour cream and add salsa before serving.

I like to serve Mexican Style Rice-a-Roni with this meal