Chicken Enchiladas

I don't know why but I just crave these sometimes! I'm not that big of a fan of mexican food (me and cheese don't get along), but these I could eat every week. They are really simple too.

I adopted these from my friend Amber's beef enchilada casserole that she used to make (it's delicious and I really need to make it again) . One night I decided I wanted chicken instead of beef, so I made the casserole that way and loved it. Then the next time, I was like what if I just took this mixture and rolled it in the tortillas like the way they come in the restaurants and ta-da my chicken enchiladas were born...ha ha!

Chicken Enchiladas

What you need:

• 9x13 baking dish (I use a pyrex one)
• Breast meat from rotisserie chicken shredded (I shred by hand)
• 1 can Cream of Chicken Soup
• 1 10 ounce can Hot Enchilada Sauce
• 1 10 ounce can Mild Enchilada Sauce
• Pkg of 10 flour tortillas
• Shredded cheese (however much you want really)

Directions

1. Preheat oven to 350 degrees F
2. Combine the hot enchilada sauce with the cream of chicken soup in mixing bowl
3. Pull/shred chicken and dump in same mixing bowl and stir
4. Take tortilla and put a couple of spoon fulls of chicken mixture on it
5. Roll tortilla and place seam side down in baking dish
6. Repeat until you run out of room in the dish or out of chicken mixture (yields 8-10)
7. Pour medium enchilada sauce over the tortillas (try to get all of them)
8. Sprinkle however much cheese you want on top
9. Bake for 20 minutes or until cheese is melted and how you like it
10. Let cool a little bit so the sauce thickens

Tips:

• If you want them even cheesier, you can put the cheese inside the tortillas 
• You can use corn tortillas instead like Elizabeth did in the picture below. This will make about 15 smaller enchiladas