Chicken Enchiladas are my favorite food! Especially when my husband makes them so different then the normal way.
-6 cooked, cubed chicken breasts
-1 can Cream of Mushroom soup
-as much veggies as you want chopped (onion, peppers, & mushrooms)
-enough sour cream to make it creamy (some like more, and some like less…you get to decide!)
-1/2 cup of cheese (more if desired)
-1 tsp of paprika & cayenne pepper for seasoning (if that is not enough, add more)
-1 pkg of Tortilla Shells
-salsa, enchilada sauce or taco sauce & guacamole for topping when finished
Heat the oven to 350 degrees. Mix together the first 6 ingredients in a big bowl. Reserve 1/2 cup of mixture for topping the enchiladas later. Scoop about 1/4 cup of the mixture in the middle of the tortilla shells (being careful not to overfill them, I just do this by look and feel), roll them up and place in a 9″ x 12″ glass pan horizontal and repeat with the rest of the tortilla shells until the pan is full. Place the reserved mixture on the top of the enchiladas.
Place in the oven and bake until heated through about 15-20 minutes or until the sides start bubbling and becoming brown. Take out and top with salsa, guacamole and more cheese if you desire and serve. This will feed both my husband and I for about 3 meals when it is baked in a 9″ x 12″ pan. The cost of this is pretty cheap when you can get the things on sale! Best yet, you can use frozen veggies and chicken so you can plan ahead and only use what you need. Enjoy!