Description: I got this recipe from a college room-mate and have modified over the years to our tastes. Simple and quick.
Ingredients: 3-4 Chicken Breasts
1 can cream of chicken soup
1 small sour cream
chilli powder
shredded cheddar cheese
flour tortillas
Directions: Boil chicken until cooked through. Shred or cut into small cubes. Put in a bowl with soup, sour cream, cheese (I didn’t put an amount, because it really is your choice-a lot or a little – either works!) and chilli powder. Mix. Spray 9×13 pan with Pam and roll tortillas with some filling and line up in pan. Leave some filling out to spread along the top and sprinkle with cheese. Bake at 350 degrees for 25 minutes. When I make them it usually gives me about 8-10 enchiladas but that will vary depending on how much filling you put in.
