Chicken Enchiladas

Ok, I know that just about everyone has a version of chicken enchiladas. So today, you all are going to get mine! Note that this is another quick-n-easy recipe. The other night I was going to have left-overs for supper, when to my surprise, all of the left-overs were gone! So another quickie! I do promise that I don't cook like this ALL the time!

I made 2 more pans of these this morning, one to take to my sick auntie and one to pop in the freezer for us. Don't imagine it will be around long.

Chicken Enchiladas

2 boneless, skinless chicken breasts, cooked and cubed
Approximately 1/2 cup sour cream
2 cups shredded sharp cheddar cheese, divided
1 small can chicken gravy
1 can green enchilada sauce
Corn tortillas

In a bowl, mix chicken, 1/2 cup cheddar cheese, gravy, sour cream and about 1/3 can of enchilada sauce.

Grease 2 8-inch pans.

Warm tortillas slightly in microwave so they are pliable. Take a tortilla and spoon a heaping tablespoon of filling down the middle. Roll up and place seam side down in the pan. Repeat until you run out of filling. You can use more or less filling, depends on how quick you want to get done!

When done, drizzle 1/3 can of enchilada sauce on each pan. Then put about 3/4 cup of cheese on top.



You can now freeze this for baking later or bake it right now. Bake about 30 minutes in a 350 degree oven.

You can mix up the cheese and the sauce for these, use pepper jack cheese or a hot enchilada sauce if you like it spicy. You can also saute onions and peppers and add to the filling. I am just giving you bare bones here. Also, DS does not care for onions and peppers, so I try to accommodate! Also before you bake, sliced black olives are great to strew over the top. Serve with a green salad with fresh tomatoes.