I could eat the whole pan!

Easy Chicken Enchiladas

1. Get two large sized chicken breasts and grill or cook them any way and then chop into small pieces and set aside.
2. Mix these together with a whisk:

1 small can of mild green salsa (salsa verde)
8 oz tub of sour cream
1 can cream of chicken
a few sprinkles of chili powder

3. Take 1 cup of the above mixture and stir it into the chicken and add a good amount of shredded cheese (I love cheddar jack but you can use what you like!) - Use this filling to fill your enchiladas with. I buy a package of medium sized flour tortillas (8 count) and the chicken filling fills them all and is enough for a 13x9 casserole dish.
4. After you have all the enchiladas rolled, cover them with the remaining mixture from #2 above and then cover with cheese.
5. Bake enchiladas at 350 for 40 minutes or until nice and hot and the cheese is bubbling.

Top with tomatoes and green onions and enjoy!!

Love Lianna