Chicken Enchiladas

Toppings optional

fresh cut onions

olives

Chicken Enchiladas

1 Family size can of cream of mushroom soup

1 large can or 2 small cans green chile enchilada sauce

16oz container sour cream

8- 10 corn tortillas (depending on how you like to layer them.)

2-3 cans or about 2lbs shredded chicken

Combine soup, chile sauce, and sour cream. You can also add onions to this mix, I like it with, but I wasn't sure if some did not like them so you can have cut up onions for a topping if you wish.

Place a small amount of the soup mixture on the bottom of your 9x13 pan, then place a layer of the tortillas. (I just placed them in the pan in full circles and ripped some in half for the open spaces. When I put them in the bag for the freezer I ripped them into smaller pieces so they could all be coated and not big pieces stuck together.) Then a soup layer, chicken and then some cheese sprinkled on top. Then start over with your layers until you fill your pan. I do 2-3 layers ending with the cheese on top, but make sure your chicken is mixed in with the soup mixture on top so the chicken won't dry out. (Of course you won't need to worry about this in the bag.)

Bake on 350 for 45 minutes or until center is bubbly.

I think most of the oven meals have taken a little longer to cook than what we put because they are frozen so you might need a little longer.

I love to make a fresh green salad with this and put my salad on top on the enchilada and put a little ranch on top of that. I just love that mixture. You could also have some rice if you would like. I haven't had that but it might be good.

Hope you all enjoy and have a great weekend!

April