Chicken enchiladas

Chicken enchiladas

You can half the recipe, or make a ton and freeze for a future busy night's dinner.

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese
Take 1/3 of filling and set aside for topping
Add 1 pound cooked diced chicken to the 2/3 mixture
Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!)
Put some filling from the “aside” bowl in pan (usually I use 2 pans)
Place tortillas in pan(s) and top with the “aside” filling
Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!
Bake for 30 minutes at 350 and serve with rice.