Chicken Enchiladas

Ingredients

2 (4 ounce) cans green chilies

1 (28 ounce) can diced tomatoes

2 teaspoons salt

3 cups cooked chicken, shredded                          

2 cups sour cream

2 cups cheddar cheese, grated

6-8  flour tortillas

* I had a can of black beans already open so I decided to add them to the mix

Directions





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Drain and break up tomatoes, reserving 1/2 cup liquid.

Add tomatoes,1 teaspoon salt, reserved tomato liquid and chilies to a pan.

Simmer, uncovered until thick, about 30 miminutes.                                

Remove sauce from skillet and set aside.

Combine chicken with sour cream, cheese and remaining salt.

Fill tortillas with chicken mixture.

Roll up

Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.

Bake at 350 until warm in the middle, around 30 minutes. 

Pour sauce over enchiladas and serve.

This dish is not spicy, but you can add some heat by using hot chilies or adding some spices to the chicken mix.