Cheesy Chicken Enchiladas

Name: Cheesy Chicken Enchiladas
Yield: 10 enchiladas
Cuisine: American
Ingredients: 3 chicken breasts; 8 oz cream cheese; 2 cups shredded cheese; 1 can red enchilada sauce (10 oz); 10 fajita style tortillas; 2 cans cream of chicken soup (10.5 oz); 2 tbsp mayonnaise; 2 tbsp sour cream; 1/2 package taco seasoning; 1 tbsp cayenne pepper; 1 tsp Salt; 1 tsp pepper; 8 oz salsa

Thomas Sconiers @tsconiers1

Cheesy Chicken Enchiladas

Thomas Sconiers @tsconiers1

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Ingredients

10 enchiladas

3chicken breasts
8 ozcream cheese
2 cupsshredded cheese
1 canred enchilada sauce (10 oz)
10fajita style tortillas
2 canscream of chicken soup (10.5 oz)
2 tbspmayonnaise
2 tbspsour cream
1/2 packagetaco seasoning
1 tbspcayenne pepper
1 tspSalt
1 tsppepper
8 ozsalsa

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Steps

1

Boil the chicken for 25-30 minutes
2

Combine the cream cheese,1 cup shredded cheese, 1 can cream of chicken soup, mayo, sour cream, salsa, taco seasoning, cayenne pepper and salt and pepper into a medium bowl and mix.
3

Shred the chicken as fine as possible and add to the cheese mixture
4

Evenly add the cheese mixture into each tortilla and roll them. Place them with the seam down on a cooking pan of your choice.
5

Take 1/3 can of cream of chicken soup and pour evenly over the enchiladas. You might have to spread it evenly with a spoon. You will not need the remaining soup.
6

Take 1 can of red enchilada sauce and pour it evenly over the enchiladas.
7

Cover the enchiladas with the remaining cup of shredded cheese. You might want to add more if you prefer extra cheese.
8

Cook enchiladas in oven for 20-25 minutes at 400 degrees.