Smothered Chicken Enchiladas

We love Southwestern fare around here.  In fact, Taco Tuesday could be every day if it were up to us!  These smothered enchiladas are absolutely delicious, which is no surprise because the recipe comes from a very talented cook. We like to cook up a bunch of chicken breasts in a slow cooker, and then shred the meat, portion it for recipes and freeze for easy weeknight meals. It works perfectly in recipes like this!

Smothered Chicken Enchiladas

Ingredients:

• 4 chicken breasts, cooked/baked (#5513)
• 1 tbsp taco seasoning (#1037)
• 1 tbsp chopped onion (#1026)
• 3 cups shredded cheddar cheese (#1866)
• 1 16 oz. container sour cream
• 1 can cream of chicken soup
• 1 small can green or red enchilada sauce

• 8 flour tortillas (#1323)

Instructions:

1. 1. Bake or steam the chicken breasts with salt, pepper and onion until done. 
   2. Chop or shred meat.   Add some chicken broth so meat is not dry, and the taco seasoning. 
   3. Divide chicken meat between the tortilla shells and roll up like a burrito.  Lay in 9 x 13 pan. 
   4. Combine the sour cream and can of cream of chicken soup together.  Spread over shells. 
   5. Sprinkle grated cheese over and then pour green chili sauce over all. 
   6. Bake at 350°F until hot and bubbly, and cheese is melted. Approx. 15-20 minutes

 From: Sheri Blankenbaker

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