Easy Chicken Enchiladas

1. 1

   Preheat oven to 325*F.

2. 2

   Season both sides of chicken breasts with salt and pepper.

3. 3

   Brown chicken in hot skillet until juices run clear.

4. 4

   While chicken is browning, combine enchilada sauce, soup and chilies in a medium sauce pan (large enough to fit the shredded chicken in later).

5. 5

   Simmer sauce on low to heat through and marry the flavors.

6. 6

   Shred chicken with two forks and add it to the sauce, stir to combine.

7. 7

   Stir in 1/2 cup of the cheese.

8. 8

   Place a tortilla in the bottom of a 9x9 baking dish.

9. 9

   Take a second tortilla, cut into quarters.

10. 10

    Match the corners of tortilla-quarters to the corners of the baking dish.

11. 11

    Using a slotted spoon (that way there will be some sauce without chicken at the end) scoop about 1/2 of the chicken and sauce mixture and spread to coat.

12. 12

    Sprinkle 1/2 cup cheese over sauce.

13. 13

    Repeat layers, ending with sauce and cheese.

14. 14

    Bake for 20 minutes at 325*F. Place under broiler, if desired, for 5 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.