Recipe Entry

Lately I've been making you read what seems to be a book. So this post is going to be short and sweet as far as what I have to say about it. It may appear somewhat long, but that's the recipe part. My friend Ann is having a giveaway on her blog Life On Roosevelt Street . Yeah I know, how fun, right? See that's why you should read and be a follower of my blog because you never know, maybe someday I'll have a giveaway! I'm sure it's a ways off if ever, but you never know. To enter her giveaway you have to submit one of your favorite entree recipes. My recipe entry is for Chicken Enchiladas so I thought this would be the prefect time to post it here. They're not only one of my favorites, but my family's favorite, and super easy to make.

Chicken Enchiladas
Ingredients:
3-4 boneless skinless chicken breasts (cooked and shredded)
1 (26oz) can condensed cream of chicken soup
3/4- 1 cup sour cream (I use reduced fat)
5-7 flour tortillas
Shredded Colby Jack or Mexican Cheese

Directions:
~I boil & shred the chicken ahead of time so it's already to go, but you don't have to. Either way boil chicken for 20 min., cool, and shred with fork.
~Preheat oven to 350.
~Combine soup, sour cream, and chicken in saucepan. Heat thoroughly. About 5-10 min. (Reserve small amount w/out chicken pieces)
~Spoon into tortilla (enough to fill) and roll. Place in pan. Repeat until all tortillas are filled and lined in a row in pan. (I use a 9x13 pan)
~Spread reserved soup mixture over top of enchiladas.
~Sprinkle with cheese. (I don't measure, just enough to cover all enchiladas.)
~Bake @ 350 for 20-30 min.

Notes:
~If don't have a large can of cream of chicken soup can use 2-3 (10 3/4oz) cans.
~Makes 6-7 using small tortillas or about 5 if use medium tortillas.
~I don't necessarily set aside some of the soup mixture, I just make sure to get most of the chicken out and then save some in bottom of pan to spread over top.
~These work well to make up the day before or morning of and keep refrigerated until dinner time then just pop in oven.
~I like to serve with refried beans and/or Mexican rice.