Chicken Cheese Enchiladas

The reason it looks a little green is because I also poured some green enchilada sauce on the top also. It makes it really saucy if you like it that way. 

I have been making this recipe for a few years now because it is so yummy and it is really easy. I have actually had a lot of people ask me for this recipe. I originally got this one from my sister-in-law Joylyn. (Thanks for my cook book!) I have improvised on it a little bit over the years and I am pretty happy with the results. I made it last night for dinner and it is definitely a  recipe that I will continue to keep in our family.

Chicken Cheese Enchiladas

Makes 6 enchiladas

1 cup cooked chicken (I season it with salt, pepper, and cayenne pepper)
1 cup cheddar cheese
1 cup Monterey Jack cheese
2 cans cream of chicken soup (you can also substitute cream of mushroom for one of the cans)
6 tortillas
Sour cream (to put on top)

Ingredients we also included:
1 small can sliced mushrooms, chopped into little pieces
1 small can fire roasted green chilies
1/4 cup chopped olives
2 tablespoons scallions


Preheat oven to 350. Cook chicken in a skillet and season as desired. Then chop up the chicken into small pieces or you can even shred it if you would like. Add all of the ingredients besides the tortillas and the sour cream into a large bowl and mix it with a spoon until its well blended. Spray a cake pan with cooking spray. Fill the tortillas with about 1 to 1 1/2 cups of filling then roll and place in greased pan. Take the remaining filling and spread across the top of the other enchiladas. Lightly cover with foil then bake for about 40 - 45 minutes. Serve and put sour cream on top and enjoy!