Chicken Enchiladas

Chicken Enchiladas

4-6 chicken breasts, cooked and sliced
1 16 oz jar of salsa
4 C. grated cheese
1 can cheddar cheese soup
2 C. non fat Greek plain yogurt (sour cream, low fat or fat free can be used as well. I prefer the yogurt)
1 pkg Tortillas

addition optional toppings, more grated cheese, olives, and green onions.
Serve over rice cooked with Sazon seasoning, or with a side salad.

Mix soup, salsa & yogurt (or sour cream). Spoon 1/4 C. of mix into bottom of 9 x 13 in pan and spread evenly.
Place bite sized bits of chicken into tortilla shells. Along with grated cheese, olives and 1/8 C. sauce.
Roll up and set into baking pan.
Top with remaining sauce and sprinkle with cheese.
Cover with tinfoil and bake at 350 for 40 minutes.
Sprinkle with chopped green onion as garnish.

This is my husbands favorite dish. This is what I call the out of trouble dinner.

 assemble ingredients and check to make sure everything is fresh and ready.

This shows the bottom covered with sauce as well as the first rolled up and finished enchilada

 

This time I added sliced olives to the chicken 

 

add some cheese and sauce

 

Bake, sprinkle with extra cheese if you want 

I went for it!

Serve immediately with rice! 

I got the original recipe from my BFF. Its a favorite of her hubby's family.

This can also be frozen (precooked) in a tinfoil pan for once a month cooking or for giving away to a family in mourning, baby or sickness.