Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb chicken breast halve
• garlic salt (to taste)
• salt and pepper
• 2 chicken bouillon cubes
• 2 cans cream of chicken soup
• 1 jar picante sauce
• sour cream (i normally add 3 tbsps each step)
• 1 cup shredded cheese (cheddar and monterey jack)
• 1 package corn tortilla

Recipe

• 1 preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.
• 2 boil chicken with the bouillon, garlic salt, salt and pepper.
• 3 when done, remove to separate bowl and bone and shred into strips.
• 4 add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.
• 5 dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.
• 6 when all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.
• 7 top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.