Chicken Enchiladas

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   1.

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   Combine cream of mushroom soup and enchilada sauce.

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   2.

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   Place cubed/shredded chicken in a bowl and add just enough of the sauce to moisten/coat the chicken.

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   3.

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   In a 9x13 baking dish, spread 1/3 to 1/2 of remaining sauce, being sure to coat the entire bottom of the dish.

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   4.

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   Fill each tortilla with a spoonful of the chicken plus a little cheese.

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   5.

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    Wrap the tortillas and place them seam side down in the baking dish.

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    6.Continue filling tortillas until baking dish is full (I usually squish them in pretty tightly with a few going the opposite direction along one side to fill the dish).

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    7.

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    Pour the rest of the sauce on top of the enchiladas.

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    Note: using a spatula, make sure some sauce is forced between each enchilada to prevent them from sticking together.

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    Also, we like ours pretty saucy, so you may find that you dont use it all or could use just 1 can each of enchilada sauce and soup.

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    8.

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    Sprinkle some additional cheddar cheese on top of the sauce and top with some sliced olives if desired.

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    9.

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    Bake at 350 for about 30 minutes.

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    10.

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    Serve with sour cream, guacamole and/or salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.