Creamy Cheesy Chicken Enchiladas

Mexican is one of our favorite things to make. There's always very few ingredients, and it's absolutely delicious. Enchiladas are never a big hit for me, but because I'm on a budget and these weren't too labor intensive, we decided to give them a try. Holy cow, are they good. I wasn't sure how I felt about the sour cream mixture on top as we were preparing them, but it literally gave them that kick that made me love them.

We halved the recipe, because there was no reason we had to make 8. We all decided we'd definitely be making them again, though!

Creamy Cheesy Chicken Enchiladas
source: www.chef-n-training.blogspot.com/

2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded cheese (we used a low-fat mexican blend)

1 14 oz can of Old El Paso Enchilada Sauce (we only made four enchiladas, not eight and barely had enough.. maybe because the tortillas we used were so big? If I ever make 8, I'm definitely using 2 cans.)

8 tortillas

1 cup sour cream (we used low fat)

1/2 can cream of chicken (we used 99% fat free)

In a bowl, combine the cooked shredded chicken, salsa, and about 1 1/2 cups of the cheese.

Dip the tortillas one by one into the enchilada sauce, and place them in a 9x13 pan. Place the chicken/salsa/cheese mixture into each one (about 1/8 of the mixture) and roll it up. We folded ours burrito style? Repeat for remaining tortillas and line up in the pan. It should even out to 8 enchiladas.

For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 can cream of chicken. Spread over the enchiladas, and top with remaining cheese.

Bake at 350 F for 40 minutes.

Mine added up to about 10P+ per enchilada. Again, we used burrito-style tortillas (they were huge) so your p+ may differ.