From Jill Malinowski
- Tortillas (corn or flour)
- Cooked shredded chicken
- Red or green enchilada sauce (can El Paso)
- Jack and cheddar cheese, shredded
- Sour cream
- Cream cheese (optional)
Mix chicken with salsa and sour cream (and cream cheese if using). Dip tortillas in sauce. Fill tortillas with chicken mixture and cheese and put into a pyrex pan.
Pour sauce over the enchiladas and sprinkle with cheese. Cover with foil and cook at 350 for about 20 minutes.