Chicken Enchiladas

Who doesn't like chicken enchiladas? Edit this recipe to what your family prefers and what's already in your pantry. I normally use flour tortillas just because its a staple we keep in our pantry for other meals. If you choose to use corn tortillas, be sure the tortillas are heated very hot before rolling to prevent the tortillas from crumbling. This recipe makes at least 6 enchiladas.

Ingredients:

2 chicken breasts

flour or corn tortillas

1 can cream of chicken soup

8 oz of sour cream

1 can Rotel tomatoes and green chilies, drained

1/4 cup of chopped onion

Sharp cheddar cheese

1 Tablespoons chili powder 

(additional chili powder, garlic powder, salt, pepper, and 1 chicken bullion cube) 

Optional: 4 oz of additional green chilies or chopped pickled jalapenos.  

1. Boil chicken breasts in water seasoned with chili powder, garlic powder, salt, pepper, and 1 chicken bullion cube until fully cooked.
2. In a bowl mix cream of chicken, sour cream, and half of the can of Rotel. Set sauce aside.
3. After chicken is cooked, shred with a fork into another bowl. Mix remaining Rotel, onions, chili powder, handful of cheese,2 spoon fulls of sauce mixture and extra green chilies/jalapenos if desired.
4. In a greased baking dish add a thin layer of sauce on the bottom. Spoon a portion of the chicken mixture on a tortilla then roll and place in baking dish. Repeat till all mixture is used.
5. Cover with sauce mixture then top with desired amount of sharp cheddar cheese.
6. Bake at 350 for 30 minutes.