Enchiladas

This is one of the favorite things that Jake loves for me to make (he licks the spoon from the sauce) :-). It's really easy, maybe not that healthy, but I've substituted flour tortillas with wheat tortillas and included low fat cream of chicken soup and low fat sour cream and it was still really good. You can also add any kind of vegetables you want. Sorry if my proportions aren't that specific but each time I make it it's different. If you want more heat you can buy spicy green chilies and enchilada sauce, but if you're like us and don't want too much of a kick then include more sour cream and buy the mild stuff.

2 Chicken Breasts

1 Can Cream of Chicken Soup

1 Can Green Enchilada Sauce

1 small can of diced green chilies

1 container of sour cream

6-8 tortillas

Shredded Cheese

Oven 375

Boil chicken in salt water or chicken broth until cooked. Shred chicken with a fork. (If short on time my sister likes to buy a rotisserie chicken.) In a saucepan cook soup, enchilada sauce, green chilies, and sour cream. Stir occasionally until it slightly boils. Pour a little of the sauce into a casserole pan so it coats the bottom. Place a small handful of chicken and shredded cheese (and any vegetables) in tortillas, fold and place folded part down on the pan so they don't open. Cover tortillas with the remainder of the sauce and shredded cheese. Place in oven until you see the sauce start to boil.