Chicken Enchilada Casserole

Chicken Enchiladas

By Shannon Allen

Ingredients:

3 boneless chicken breasts

1 packet enchilada seasoning(McCormick)

15 oz. Sour cream

1 can cream of mushroom

1 can cream of chicken

Shredded cheese

2 pkgs. fajita-size flour tortillas (whole wheat)

Large jar of salsa (chunky mild pace salsa)

Directions:

Boil chicken for 1 hour until very tender/leave in crock pot all day. Cool. Shred chicken. Preheat oven to 350. Combine soups, sour cream, and seasoning packet. Take tortillas one at a time and spread a dollop of the sour cream mixture in tortilla along with some chicken and shredded cheese. Roll up tortilla and place into a 9X13 casserole dish. Continue until pan is full. If any chicken is remaining, just sprinkle it on top of tortillas in the dish. Spread the remaining sour cream mixture on top of rolled tortillas and then spread salsa on top. Sprinkle the top with cheese. Cook in oven for 30 minutes.

I usually put my chicken in my crockpot and let it cook all day, I never use cream of mushroom, just 2 cans of cream of chicken and I never use the salsa. I also like to split the recipe in half because it's just too much for 2 people with the full recipe.