Chicken Enchiladas....

RECIPE TIME!!!

(yeah....I sang that)

OK so here's a simple recipe that is always a crowd pleaser....

And it's changeable for however you're eating right now...

low fat... low carb.. gluten free...

Just adjust the ingredients for what you need!

Its one of those recipes that I didn't really write down... I just made it ya know?

So this is my attempt to actually create a recipe for it...

for posterity reasons??? phht...

First of all...

Here's a list of ingredients:

4 chicken boobs seasoned, cooked and cubed

2 cans cream of mushroom soup

1 cup sour cream

1 small can of green chiles

1 small can of sliced olives (not drained)

2 cups of monterey jack cheese

tortillas

*******************

ALRIGHTY THEN....

here we go...

In a large bowl combine the soup, sour cream, green chiles, olives, and 1 C cheese.

Take about 1/2 Cup of this mixture and spread over the bottom of your baking dish. 

Then add your cooked chicken to the remaining sauce and combine

Spoon about 1/3 Cup of filling into each tortilla and roll.

(Try to reserve about 1-2 cups of filling for topping)

Snuggle those suckers all together in your baking dish

Spread the remaining filling over the top of the enchiladas 

(I sometimes thin this mixture out a little bit with a couple tablespoons of milk before spreading)

Top with 1 Cup cheese

Lightly cover with foil and bake at 350* for an hour or until bubbly.

I uncover and broil the top for the last 4-5 minutes of cooking time. 

BAM!! Dinner is served...

(yes i realize its a different baking dish in this last picture...I was feeding the masses so I made two dishes and forgot to take an after picture of the correct one....whatevs)

#HUGSTIMESFIVE

#FEEDYOURFAMILY

:)