Robin's Chicken Enchiladas

By WaffleCrumbs

I made these and used a roaster chicken. It made 10 enchiladas.

Ingredients

• 1 10 3/4 oz. can of cream of chicken soup
• 1 15 oz. can enchilada sauce
• 3 cups shredded cooked chicken (bones and fat removed)
• 1/4 c. sour cream
• 1 c. shredded cheddar cheese, divided
• 1 c. shredded Monterey Jack cheese, divided
• 10 inch flour tortillas
• 1/3 c. chicken broth
• Optional: lettuce, tomato, sour cream

Preparation

Step 1

Mix together soup and enchilada sauce, reserve 1 cup. To this mixture, add chicken, sour cream, 1/2 cup cheddar and 1/2 cup Monterey jack cheese (or more if desired). Fill tortillas with several spoonfuls of chicken mixture. Roll and place seam side down, in a greased 9"x13" baking dish. Continue filling and rolling until pan is full or you are out of filling.

To the cup of reserved soup and enchilada sauce mixture, add chicken broth. Pour mixture over enchilada and spread to coat top of enchiladas. Top with cheeses and bake at 350* until filling is hot and bubbly and cheese has melted (about 20-30 minutes).

Can be topped with lettuce, tomatoes and sour cream.