- 4 -5 boneless, skinless chicken breasts
- Flour tortillas
- 4-5 tbsp. picante sauce
- 16 oz. sour cream
- 1 can cream of mushroom or chicken soup
- Shredded cheddar cheese (as much as you like)
Cook the chicken by boiling it and after it boils, put a lid on the pot and let it sit for an hour. This will make the chicken juicy. After it cools a bit cut it into bite-sized pieces. Mix the chicken and picante sauce in a bowl. Mix the sour cream and cream of mushroom soup together.
Put about 3-4 tablespoonfuls of the chicken mixture into a tortilla and roll it up. It should make about 10 enchiladas. Once the enchiladas are rolled and put into a cooking sprayed pan, pour the soup mixture over them and put the cheese on top. Bake for about 30-40 minutes at 325 degrees. Serve with some refried beans and you’ve got a delicious meal.