Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.

2. 2

   Boil chicken with the bouillon, garlic salt, salt and pepper.

3. 3

   When done, remove to separate bowl and bone and shred into strips.

4. 4

   Add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.

5. 5

   Dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.

6. 6

   When all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.

7. 7

   Top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.