Easy Enchiladas

1. 1

   Preheat oven to 375u00b0 while shredding chicken. Boil chicken in 1 can of enchilada sauce and 3 cups of water. Strain and set aside to cool. Once cooled, shred by hand (or pull apart). Pour 2 cans of enchilada sauce in shallow bowl. Wet tortillas on both sides. Place sour cream, chicken and cheese in the middle and roll. Put in cake pan. When out of chicken, put left over sour cream in sauce bowl and mix. Pour over enchiladas. Sprinkle cheese on top and bake at 375u00b0 for 15 minutes or until cheese melts and bubbles a little. Serve with side of refried beans or rice.

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