Easy Chicken Enchiladas

Cubed, cooked chicken breast is mixed with cream of mushroom soup, and mild and "hot" chilies, then layered with corn tortilla quarters and cheese.

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Ingredients:

• 1 lb. of skinless, boneless chicken breasts
• 3 cans cream of mushroom soup
• 1 can green chiles, diced
• 1 can jalapeno peppers, diced
• 1 pkg. corn tortillas, cut into quarters
• 1 pkg. shredded cheese
• Sour cream

Method

Season and cook chicken breasts as desired; remove from heat, cool slightly and dice. Heat oven to 350 degrees. Mix together chicken, soup, green chilies, and jalapenos. In a casserole dish (sprayed with nonstick spray) spread a little bit of the soup mixture, enough to coat, then layer about half of the tortilla quarters on top. Spread another layer of mixture, then remaining tortillas, and remaining mixture. On top, sprinkle cheese. Cover with foil and bake about 35 minutes, or until heated through. Serve with sour cream.

Notes: The spiciness or "hotness" of this dish can be altered by using all green chiles, if you prefer it mild, or using all jalapenos if you like it "hot."

Number of servings: 4-6

Submitted By: Andreawood
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