Easy Weeknight Chicken Enchiladas

These chicken enchiladas are a super quick and easy weeknight fix. This recipe is from my good friend Katie’s, mom. Her mom made these for her growing up and even made these for me last summer when we were both visiting Katie. They are a family favorite and what Katie would request for her birthday dinner every year.

Speaking of Chicken Enchiladas, I recently got into the show Schitt’s Creek (I know, I am super late to the game, but it’s the perfect timing to start binge watching such a great show!) I imagine this recipe was similar to the one Moira and David made their family in season 2! Don’t worry, you won’t have to fold any cheese into this recipe! 😉 With minimal ingredients, these enchiladas will satisfy any comfort food you and your family need right now!

Chicken Enchiladas

Ingredients

• 1 pound Chicken
• 1-2 cans Green Chilies
• 1/2 cup Sour Cream
• 1 can Cream of Chicken Soup
• 15-20 Corn Tortillas
• 1 bag Mexican Cheese

Directions

1. Set oven to 375F.
2. *Cook chicken and dice into small pieces.
3. Combine chicken, green chilies, sour cream and cream of chicken soup in a bowl and stir.
4. Scoop mixture into corn tortilla and roll. Place in glass pan. Continue until all chicken mixture is scooped and rolled into tortillas.
5. Cook in oven for 30 minutes or until the enchiladas start to bubble. Top with cheese and bake until melted.

*For an even faster meal, buy a roasted chicken from the grocery store, shred and use.