Creamy Cheesy Chicken Enchilladas
- 2-3 cups shredded chicken
- 1-1/2 cups salsa
- 2 cups shredded Colby and Monterrey jack cheese
- 1 14 oz can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this
- 8 about 8 tortillas
- 1 cup sour cream
- 1/2 can of cream of chicken
In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.
Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9×13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.
For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. I like the mixture to be predominately the sour cream, so it should look more white than yellow.
Spread creamy topping over all the enchiladas.
Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).