www.monthlymealplanner.com

Chicken Enchiladas with cream of chicken soup
by Jodi Vis
serves: 10
 
Ingredients:
  6   6 chicken breasts
  2 10 oz.   cans cream of chicken soup
  1 cup   sour cream
  1 package   shredded cheese
  1 package of 10   enchalada/soft taco shells
Directions:
  bake and chop up chicken breasts, chop up into bite size pieces. Mix together 1 can of cream of chicken soup, 1 cup sour cream and 1/2 of the bag of cheese. Add the chicken pieces. Put the mixture into each of the shells, place in a 9x13 pan. Pour the 2nd can of soup and remaining cheese on top. Bake at 350 degrees for 30-40 minutes or until the cheese is well melted.