Chicken Enchiladas

My mother-in-law makes these. I don't think I'd ever had chicken enchiladas until I got married....at least not ones I'd made.

These are really easy and you can use up that leftover chicken (or turkey - I like to make them the day after Thanksgiving).

Ingredients

3 cups cooked chicken (cubed or shredded)

1 can cream of chicken soup

1 cup sour cream

1 small can diced chilies

4 cups shredded cheddar cheese

flour tortillas

Place cooked chicken in a bowl.

In a small saucepan combine the cream of chicken soup, sour cream, and diced chilies. Heat on stove until sauce starts to boil. If it is too thick, add a little milk. You want the sauce to be slightly runny.

Add 1 cup of the sauce to the cooked chicken. Stir to combine. Then place some sauce in the bottom of a 9x13 pan. Add just enough to coat the bottom - we don't want the enchiladas to burn or stick.

Now we'll assemble all the pieces...have the chicken in one bowl, the cheese in another, and the tortillas in a stack. Place some chicken on the tortilla, then add cheese, then roll it up.

Once you have a nice little log, place it in your pan. Continue this process until you are all out of chicken, cheese, or tortillas. You can vary the amounts of each ingredient depending on how many tortillas you have. You can have a lot of skinny enchiladas, or a few thick ones - it's up to you.

Once you have a pan full of enchiladas (and I like to fill my pan all the way up - even on the sides) then you pour the remaining sauce over the top of the enchiladas. Spread it out to evenly coat the top.

Sprinkle the remaining cheese over the top - you can even shred a little extra if you want.

Place in a 350 degree oven for 30 minutes.

Enjoy!