2 Chicken breasts
2 Cans cream of chicken soup
1 Small can of green chillies
1 Cup sour cream
1 1/2 Cups Shredded Mexican Cheese
Cook your 2 chicken breasts in a skillet. Sprinkle taco seasoning on the breasts while they look. Once they are done let them cool off. After they are cooled use your hands to pull the chicken apart. Place the pulled chicken in a large bowl.
In the same bowl now add your 2 cans of cream of chicken, green chillies, sour cream, and 1 cup of cheese. Mix all of the ingredient together. Take a spoon full of the mixture and place it in the bottom of your baking dish and add a little water. This was help the enchiladas from sticking. Once mixes use a spoon to dollop the mixture onto a tortilla and then roll up and place into baking dish. I prefer to use a throw-away container, it makes for easy clean up. The recipe says it will make 12 enchiladas but I stuff mine a little extra so we usually end up with 10-11.
Once you have filled all the enchiladas sprinkle the rest of your cheese (about a 1/2 cup) over the top. Then place in 350 degree oven for around 45 minutes. This is a great dish to prep on the weekends and then put in the fridge to serve later in the week. Hope you all enjoy, this is one of our favorite dishes to make!