I had to post something so that Jen's eggplant recipe wouldn't be the first recipe people see when they check out this blog. ;) She complains that her son is picky and then tries to feed him eggplant...am I the only one seeing the irony in this? J/k. Love you Jen!
2-4 Chicken breasts, cooked and shredded
1 can Cream of Chicken Soup
1 pkg. of Cream Cheese, softened
1 can Enchilada Sauce (one of the bigger ones)
Taco Seasoning to taste (ususally about 2-3 Tbsp.)
Cheese (lots of it!)
Directions: Cook Chicken and shred. Set aside. Mix Cream cheese, Chicken soup and Taco seasoning together in a bowl. Add shredded chicken. Mix well.
Next, get a large plate, coat it in a light layer of enchilada sauce. Lay tortilla on top and then spread more enchilada sauce over the tortilla. Put some of your chicken mixture on top, add cheese, roll up and stick in your 9x13 pan. Make as many enchiladas as you have filling for. Once you are finished, cover them with the remaining enchilada sauce and bake. I often divide my enchiladas between two square pans and freeze one for later in the month.
Bake at 350 for 30 minutes. Serve with all your toppings and I also serve mine with a side of rice.