Chicken Enchilada's

Chicken Enchilada's is an easy recipe that my sister gave to me years ago. It has since then become a favorite among my family and friends and anyone else that I have made it for. It is a simple recipe with loads of flavor and I hope that you enjoy!

Ingredients:

• 3-5 Chicken Breasts (frozen or fresh)
• Burrito or Enchilada size Tortilla Shells
• 2 cups sour cream
• 1 can cream of chicken soup
• 4 cups Mexican mix shredded cheese
• 1sm. can enchilada (red) sauce

• 1 can refried beans (optional)

Preheat oven to 350 degrees.

In a large pot, boil chicken 30-45 minutes, or until thoroughly cooked. Drain and set aside to cool.

In a large mixing bowl add sour cream and cream of chicken soup mixing until well blended.
Take chicken, cut into small cubes and add to sour cream mixture stirring until blended.

Grease a 13x9 pan with cooking spray and set aside.

To Assemble Enchilada's:
Take tortilla, spread refried beans (if using) on the tortilla first, then add chicken mixture and sprinkle with cheese. Roll tightly and place in pan. Repeat these steps until mixture is gone and/or pan is full.
Once filled, pour enchilada(red) sauce over enchilada's and place, uncovered, in the oven for 25-30 minutes.
Take pan out of the oven sprinkle desired amount of the mexican mix cheese on top and place back in the oven for about 10 minutes.

Let stand 5 minutes and serve.

Serves 8-10. Great for lunches. Refrigerate covered for up to a week.