Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb boneless chicken breast (cubed)
• 2 tablespoons olive oil
• 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
• 1 (10 ounce) can old el paso mild enchilada sauce (we use the "hot")
• 1 cup sour cream
• 8 ounces colby-monterey jack cheese (shredded and divided)
• 2 -3 tablespoons jalapenos (i use sliced ones that come in a jar and mince them as much as you want)
• 10 dashes frank's red hot sauce
• 8 tortillas (soft shell taco size)

Recipe

• 1 heat skillet and add olive oil. cook chicken. remove from heat and allow to cool.
• 2 meanwhile, mix soup, sour cream, hot sauce, jalapeños, and half of cheese together.
• 3 after chicken chicken has cooled (it will melt the cheese and make it hard to assemble if left warm), mix in with soup mixture.
• 4 take one - two tablespoons of enchilada sauce and spread over 1 tortilla, add 2-3 table spoons of chicken/soup mixture. roll up and place seam side down in a sprayed 9x13 pan. repeat until all of your chicken/soup mixture is gone. depending on how full you make your tortillas you might have more or less than 8. if needed keep making and start another pan.
• 5 top enchiladas with remaining enchilada sauce and cover with remaining cheese.
• 6 cover pan with tin foil. refrigerate until ready to bake (i usually make the night before and throw in the oven when i get home). this recipe also freezes really well, just allow to thaw before baking.
• 7 heat oven to 375° and cook covered for 45 minutes. uncover and cook another 15 minutes (or until cheese is melted).